Delight your taste buds with these flavorful Lemon Dill Quinoa Cakes. The combination of zesty lemon and aromatic dill brings a refreshing twist to this wholesome dish.
Lemon Dill Quinoa Cakes
- 1 cup quinoa, cooked and cooled
- 1/2 cup breadcrumbs
- 2 tablespoons fresh dill, finely chopped
- Zest of 1 lemon
- 2 eggs, beaten
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
- Combine cooked quinoa, breadcrumbs, chopped dill, lemon zest, beaten eggs, salt, and pepper in a bowl.
- Form the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the quinoa cakes until golden brown on each side, about 3-4 minutes per side.
- Remove from the skillet and place on a paper towel to drain excess oil.
- Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 4 servings
Nutritional Information (per serving):
Calories: 250 | Fat: 12g | Carbohydrates: 28g | Protein: 8g