Crunchy quinoa cakes

Quinoa has been an extremely popular grocery item in the past few years. It is rich in protein, fibers, vitamins and minerals. Try the recipe for crunchy quinoa cakes.

Ingredients:
1 ½ cups cooked quinoa
2 tbsp ground flax seeds + 6 tbsp water
1 cup finely kale, finely chopped
½ cup oat flour
½ cup sweet potato, finely grated
¼ cup fresh basil, finely chopped
2 tbsp onion, finely chopped
1 garlic clove, minced
1 tbsp tahini paste
1 ½ tsp dried oregano
1 ½ tsp white or red wine vinegar
salt and pepper and red pepper flakes as preferred
3 tbsp gluten-free flour

Instructions:
Preheat the oven to 200°C and prepare a baking sheet with a baking paper. Mix flax seeds and water, leave it to soak for 5 minutes. Afterwards, combine all the ingredients including soaked flax and ½ cup cooked quinoa. With moist hands form the mixture into balls and place them into a baking sheet. Bake them for 15 minutes on one side, then carefully turn the salt cakes over and bake for another 8-10 minutes. Leave to cool down for 5 minutes then enjoy! Crunchy quinoa cakes can last up to 5-6 days in a fridge. To heat them up, heat the frying pan to medium temperature, add a bit of oil and roast about 3 minutes on each side.