Quinoa, cauliflower and spinach cakes recipe

7 October 2015 by
First published: 30 April 2015

This quinoa, cauliflower and spinach cakes recipe is a superb way of using up all the healthy leftover ingredients in your fridge. These cakes are surprisingly filling and are ideal to serve with salad and cold meats. So without too much effort you have another complete nutritious meal! Makes 6 patties.


200g cauliflower florets

1 onion, chopped

2 garlic cloves, crushed

100g white quinoa, rinsed

40g oats

3 eggs, beaten

100g feta cheese crumbled

1tbsp parmesan, grated

150g spinach, chopped

1tbsp dried oregano

Sea salt and pepper

Coconut oil, butter, or olive oil for frying

To serve

Sour cream (optional)


To cook the quinoa, bring 170ml water to the boil in a medium saucepan. Add the rinsed quinoa and a pinch of salt, and boil for 6 minutes before turning off the heat. Leave covered for approximately 5 minutes then fluff with a fork. Set aside to cool.

Heat the oil in a large frying pan over a medium heat, add the onion and garlic, and fry for 5 minutes until golden and starting to caramelise. Set aside to cool.

Blitz the cauliflower florets in a food processor until rice-like.

In a large mixing bowl, place the cauliflower rice, cooked quinoa, oats, eggs, cheese, chopped spinach, oregano, salt and pepper, and combine until all is mixed. Place in the fridge to set for 30 minutes.
Take out the mixture and form 6 patties with either your hands or use a cookie cutter to ensure each cake is uniform in shape and size.

Heat the oil/butter in a large frying pan on medium heat. Add the patties in batches and fry for about 2-3 minutes on each side or until golden brown.

The cakes keep for approximately 3 days in the fridge.

Recipe courtesy of Mummy Chef

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