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Nancy’s Recipes

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Dips & Appetizers

Broccoli Cauliflower Quinoa Cakes with Garlic Yogurt Sauce

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

Garlic Yogurt Sauce

  • ½ cup Nancy’s Organic Plain 100% Grass-fed Yogurt
  • 1 Garlic Clove
  • Kosher Salt, to taste

Cakes

  • ½ cup Freshly Grated Parmesan
  • ¼ cup Panko
  • 2 teaspoon Ground Cumin
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 2 cups Broccoli and Cauliflower Heads, steamed
  • 2 tablespoons Olive Oil
  • 2 Garlic Cloves, minced
  • 1 cup Cooked Quinoa
  • 1 Egg, whisked
  • 1-2 tablespoons Canola Oil
  • Diced Red Bell Pepper, for garnish

 

Directions

  1. Make the yogurt sauce by combining the yogurt, garlic clove and salt in a blender. Puree until smooth and transfer to a bowl. Clean the blender and chill the sauce until time to serve.
  2. Combine the steamed broccoli and cauliflower heads in the blender. Pulse to chop until fine.
  3. Place the olive oil in a skillet over medium-low heat. Add the minced garlic and sauté until fragrant.
  4. Add the chopped broccoli and cauliflower to the skillet along with the cooked quinoa. Stir the mixture and sauté for 5 minutes before removing from the heat. Allow the sauté to rest for 10 minutes, until cool enough to handle.
  5. In a mixing bowl, whisk together the grated parmesan, panko, ground cumin, salt and pepper.
  6. Once the sauté has cooled, place it in the mixing bowl with the dry ingredients and fully incorporate.
  7. Place the canola oil in the skillet over medium heat.
  8. Divide the mixture and form 6-8 patties. Place three at a time into the hot skillet. Allow the first side to brown for about 3-4 minutes before flipping to brown the other side.
  9. Remove the patties from the heat.
  10. Garnish with diced red bell pepper and Cilantro.
  11. Serve immediately with a side of garlic yogurt sauce.
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