Ham and Cheese Quinoa Cakes with Ranch Dipping Sauce
Savory homestyle quinoa fritters
Course Appetizer, dinner, Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Author Megan
Ingredients
3CupsQuinoacooked
4largeEggs
4CupsFresh Spinachchopped and stems removed
1CupHamchopped
1/2CupReal Bacon Pieces
1CupCheddar Cheesecrumbled
1/2CupRed Onionschopped
2teaspoonDry Dill
2cloveGarlicminced
1 1/2teaspoonSalt
1/2teaspoonpepper
Ranch Dipping Sauce
2CupGreek Yogurt
1/4CupGreen Onionschopped
3TablespoonsDry Ranch Dressing Mix
Instructions
Prepare the yogurt dipping sauce and chill it in the fridge.
In a stove-top skillet, add the spinach and cover with a lid. Wilt the leaves at medium heat for 6 to 8 minutes. Add the minced garlic and cook for just 60 seconds to release the flavor.
Mix all quinoa cake ingredients together in a large mixing bowl. Use a fork to beat the eggs and incorporate well into the quinoa mixture. Preheat a non-stick electric skillet to 350 degrees or a stove-top skillet heated to medium-high.
Use your hands to form a ball out of the quinoa just smaller than the size of a tennis ball. Place it on the heated skillet and press it into a patty. Use a spatula to round out the sides of the cake.
Cook for about 7 minutes on the first side of the cake. Use a spatula to flip the cake over and cook for another 5 minutes.
When the cakes are finished, serve them immediately and top with a dollop of dipping sauce
Notes
The cakes should be golden brown when you first flip them over. They are ready to eat when they are the texture of a burger and don’t easily crumble.