I woke up one Sunday morning with the urge to make pancakes. My girlfriend had slept over and not only does she have a mild allery to eggs, but both of us were on a gluten-free diet as well. What to do? Well I came up with this recipe – more of a latka than a pancake – but really hearty and tasty! The quinoa keeps the chick peas from becoming too pasty – and the spice from the red pepper jelly is the perfect compliment to the creamy tofu mayo. A great way to start your day with some grain, nuts, legumes, protein and greens!
Quinoa Chickpea Spinach Latkes
- 1 cup cooked organic quinoa
- 19- oz 540-mL can chickpeas, drained and rinsed
- 2 large eggs
- 1/4 cups flax seeds
- 2 tablespoons basil pesto
- 2 cups organic baby spinach
- sea salt and ground black pepper to taste
- oil for frying I prefer avocado oil
- tofu mayo
- red chili jelly
- mango chutney
- apple butter
- broccoli sprouts
Cook the quinoa as per directions or in a rice cooker.
Drain and rinse chick peas.
In a large bowl, combine the eggs and chick peas and mash well with a potato masher.
Add flax seeds, pesto, salt and pepper.
When the quinoa is cooked, add to the large bowl along with the spinach.
Mix well until the spinach wilts from the hot quinoa. Shape into six to eight 2.5"-3" round latkes.
Heat a thin layer of oil in a large skillet over medium heat. Place 3-4 latkes in the skillet and cook for 4 minutes until golden brown.
Carefully flip and cook for another 3-4 minutes. Remove and cover with foil to keep warm.
Repeat for remaining latkes. Top as desired.
**UPDATE – October 22, 2012**
One of my photos has finally been approved on foodgawker! Check it out!
**UPDATE – AUGUST 15th, 2011**
This recipe won 3rd place for the Feast of Fields/Toronto Star first-ever appetizer contest! I’m so excited and honoured to be part of such a prominent event. Committing to local produce and having a healthy lifestyle are very important to me, and I look forward to sampling and discovering new produce at the Feast this year.
My review of Feast of Fields