Try this recipe for a plant-based take on the average crab cake. The relish is reason enough to make this recipe!
Red bell peppers, halved and seeded
Fresh flat-leaf parsley, chopped
Ground red pepper
1 1/2 teaspoon
Red onion, chopped
Organic vegetable broth
1 1/3 cup
Spinach leaves, coarsely chopped
Goat cheese, crumbled
Whole- wheat panko bread crumbs
2 large egg
Preheat oven to 375° F. Place empty baking sheet in the oven to preheat.
Relish - Arrange bell peppers, skin side up, on a foil-lined baking sheet. Broil 10 minutes or until charred.
Remove pan from oven; wrap peppers in foil. Let stand 10 minutes. Peel and finely chop.
Cakes - Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes or just until tender, stirring frequently. Add quinoa; cook 4 minutes or until toasted and lightly browned, stirring occasionally. Add garlic; cook 30 seconds. Add broth; bring to a boil.
Cover and simmer 17 minutes or until liquid is fully absorbed.
Once liquid is fully absorbed, stir in chopped spinach.
Spread hot quinoa mixture in a single layer on a second baking sheet. Let cool 10 minutes.
Combine cooled quinoa mixture, cheese, panko, salt, black pepper, and eggs in a bowl. Toss well to combine. Let mixture stand 5 minutes.
Remove preheated baking sheet from oven; coat pan with cooking spray. Shape quinoa mixture into 4 (4-inch) patties. Place patties on pan, and return to oven. Bake at 375° for 10 minutes on each side or until lightly browned and thoroughly heated.