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Indian-style Quinoa and Chickpea Cakes

4 servings


Ethnic Cuisine High Fibre Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

11.27 g
63.93 g
8.08 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 437
  • Fat 16.16 g
    • Saturated   1.60 g
    • + Trans 
  • Cholesterol 46 mg
  • Sodium   713 mg
  • Carbohydrate 63.93 g
    • Fibre   8.08 g
    • Sugars  
  • Protein 11.27 g
    • Vitamin A 27 %
    • Vitamin C 12 %
    • Calcium 6 %
    • Iron 21 %


Place quinoa and water in a small pot and bring to a boil. Cover, lower the heat to medium-low, and cook, undisturbed, 15 minutes, or until the quinoa is tender and the liquid evaporated. Cool quinoa to room temperature.

Place chickpeas in medium to large bowl. Use a potato masher to mash them until paste-like. Add the remaining ingredients, except panko, oil and chutney, and mix well.

Line a baking sheet with parchment paper. Spread the panko on a very wide plate. With cold water dampened hands, form 1/4 to 1/3 cup amounts of the quinoa mixture into 8, 3/4" thick cakes. Set the cakes on the panko.

Now coat each cake in panko, gently pressing it on to help it adhere, and then set on the baking sheet. Cover and refrigerate cake 30 minutes to firm up (can be made to this point and kept refrigerated several hours before needed).

Divide the oil between two large non-stick skillets set over medium, medium-high heat. When hot, add the cakes and cook 3 minutes per side, until nicely coloured and heated through. Plate the cakes and set a dollop of the chutney alongside.

Note: Panko are coarse, dried, Asian-style bread crumbs. You'll find them, and bottles of mango chutney, in our Asian foods aisle. Mango chutney is also available in our pickle aisle.

Recipe Options: To make Thai-style quinoa and chickpea cakes, replace the Indian-style curry paste with red or green Thai curry paste. Thai curry paste is available in small jars in our Asian foods aisle. Instead of panko, use regular dried breadcrumbs to coat the cakes, if that's what you have on hand or prefer to use.

Serving Suggestions

Make a nice lunch or dinner by serving these cakes with a salad you create from a recipe in our collection. Some of the possibilities include Asian-style Cucumber and Peanut Salad; Asian-Style Mango Salad; Butter Lettuce Salad with Sweet and Sour Vegetables; and Korean-style Soba Noodle Salad. The last three salads yield more portions than the quinoa and chickpea cakes do, but you could simply half the recipe amounts.

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