Serves 6
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Ingredients
1 cup quinoa, cooked
1 Tbsp. ground flaxseed
3 Tbsp. water
½ cup collard greens
¼ cup rolled oats, ground into flour
¼ cup sweet potato, grated
½ cup sun-dried tomatoes
½ cup pumpkin seeds
½ cup fresh basil, finely chopped
1 Tbsp. red onion, diced
½ clove garlic, minced
1 Tsp. dried oregano
1 Tsp. apple cider vinegar
1 ½ tbsp. rice flour
Sea salt to taste
Chili pepper flakes to taste
Preparation method
1. Preheat oven to 200 degrees. Line a baking sheet with parchment paper.
2. Mix the flaxseed and water in a small bowl and set for five minutes to thicken.
3. Combine all the ingredients with the flax mixture in a large bowl. Add the cup of cooked quinoa. Stir well until thoroughly mixed and use the flour to help form the cakes.
4. Shape the cakes with wet hands to avoid sticking. Pack them tightly so they hold together well and place on baking sheet.
5. Bake in the oven for fifteen minutes, then flip the cakes and let cook for another ten minutes or until golden.