Introduction 📜
Looking for a light yet satisfying vegetarian dish that’s crisp on the outside and soft inside? These Semolina Quinoa Spinach Cakes are a delicious way to combine whole grains, greens, and savory flavor into golden, pan-seared patties. Ideal as a main dish, side, or even topped with a poached egg, they’re wholesome, flexible, and make a great make-ahead option.
Nutrition Information 🧬
Calories: 167
Protein: 5g
Carbohydrates: 18g
Fat: 9g
Sodium: 420mg
Fiber: 2g
Quick Facts 📊
Cuisine: Vegetarian / Mediterranean
Prep Time: 30 min
Cook Time: 30 min
Servings: 12 cakes
Difficulty: ⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Store cooked cakes in an airtight container for up to 4 days.
Freezing: Place uncooked patties on a tray to freeze, then transfer to a freezer bag for up to 1 month.
Reheating: Reheat in a 350°F oven for 10–12 minutes until crisp and heated through.
Serving Suggestions 🍽️
Top with a poached egg for a protein-packed brunch. Serve with a side salad and yogurt dipping sauce for lunch or pair with roasted vegetables for dinner.
Recipe Origins 📜
These savory cakes draw on Mediterranean influences, combining semolina—a staple in Italian and Middle Eastern kitchens—with quinoa, a nutrient-rich grain. The result is a modern vegetarian dish with old-world roots, celebrating simple ingredients in a hearty format.
Common Mistakes ❌
Skipping the chilling time: Proper chilling ensures the cakes hold their shape.
Not pressing spinach dry: Too much moisture leads to soggy cakes.
Overheating the pan: Medium heat ensures even browning without burning.
Skipping the panko step: It adds essential crispiness—don’t skip it.
Recipe Variations 🔄
Vegan Option: Replace milk with oat or almond milk, and use a flaxseed egg and aquafaba for coating.
Gluten-Free Option: Use gluten-free panko and cornmeal in place of semolina.
Low-Carb Option: Replace semolina with almond flour and quinoa with chopped cauliflower.
Frequently Asked Questions 🔍
Can I make the mixture ahead of time?
Yes, the chilled base can be stored up to 24 hours before breading and frying.
Can I bake these instead of frying?
Yes, bake at 400°F on a greased sheet for 20 minutes, flipping halfway through.
Can I use frozen spinach?
Yes, just be sure to thaw and drain it very well before using.
Is Parmesan necessary?
It adds richness, but nutritional yeast or dairy-free cheese can be used instead.
Ingredients
- ½ cup quinoa
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallot
- 10 ounces baby spinach
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup low-fat milk
- ¾ cup finely ground semolina
- ¼ cup grated Parmesan cheese
- 1 large egg, beaten
- 1 ½ cups panko breadcrumbs
- 3 large egg whites
- 1 tablespoon water
Instructions
Step 1
In a small saucepan, combine quinoa with 1 cup of water. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, about 15 minutes. Fluff with a fork and set aside.
Step 2
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shallot and cook for 1 minute until softened. Stir in spinach and cook until wilted and most liquid evaporates, about 5 minutes. Season with salt and pepper. Let cool slightly, then press out excess moisture and chop finely.
Step 3
In a large saucepan, bring milk, 1½ cups of water, 1 tablespoon olive oil, and 2 teaspoons salt to a boil. Remove from heat and whisk in semolina gradually until smooth. Return to medium heat and cook, stirring constantly, until thickened—about 7 minutes. Remove from heat. Stir in cooked quinoa and Parmesan. Let cool for 15 minutes.
Step 4
Add beaten egg and chopped spinach to the semolina mixture. Spread into an ungreased 7-by-11-inch pan (about 2 inches thick). Let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 5
Preheat oven to 250°F. Cut the chilled mixture into 12 equal squares.
Step 6
In one shallow dish, combine panko with 1 teaspoon salt. In another, whisk egg whites with ½ teaspoon salt and 1 tablespoon water. Dip each square into egg white mixture, then coat with panko. Shake off excess crumbs.
Step 7
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Cook half the cakes until golden and crisp on both sides, about 6 minutes. Drain on paper towels and keep warm in oven. Repeat with remaining oil and cakes. Serve hot.
