Crispy Quinoa Cakes (Vegan, Gluten-Free, Nut-Free)

ohsheglows.com

Anne Ensminger

1 ½ cups cooked quinoa

2 tablespoons ground flax 6 tablespoons water

1 cup destemmed and finely chopped kale

½ cup rolled oats, ground into a flour (use certified gluten-free if necessary)

½ cup finely grated sweet potato

¼ cup finely chopped oil-packed sun-dried tomatoes

¼ cup sunflower seeds

¼ cup fresh basil leaves, finely chopped

2 tablespoons finely diced onion

1 clove garlic, minced

1 tablespoon runny tahini paste

1 ½ teaspoons dried oregano

1 ½ teaspoons red or white wine vinegar

½ teaspoon fine grain sea salt, or to taste

3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flour

red pepper flakes, to taste

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