This is one of those happy stories about necessity, motherhood, and invention. Don’t you love those stories? Last week we arrived home after a couple of weeks away and needed to put together a dinner before we had a chance to go grocery shopping. I said to myself what I always say in these situations (probably out loud, too, since that’s how this crazy lady rolls these days). Helloooooo, pantry and freezer, I said. Helloooooo. I found frozen spinach and fava beans, dry quinoa, some still-totally-edible garlic, and a bevy of ground spices lying in wait. I also found that my mind wanted to wander toward a memory of some delicious little griddle cakes that I’d once made from the extremely memorable cookbook Plenty by Yotam Ottolenghi. Twenty minutes later, I found my hands immersed in a perfect storm of some of my favorite healthy foods. Let me tell you, there’s no place my hands would rather be. And yours?
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Vegan Spinach, Fava Bean, and Quinoa Cakes
These little green superfood bombs are great with just a squeeze of lemon but would also work well with some jazzed up Greek yogurt as a dipping sauce. And while they're a fitting one-dish dinner for four, they'd also work really well as finger food at a party with, say, a bunch of gluten-free vegans invited. Makes approximately 30 small cakes.
- 2 pounds frozen chopped spinach, thawed
- 3 cups fresh or thawed frozen fava beans
- 4 1/2 cups cooked quinoa*
- 6 medium garlic cloves, minced
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground sweet paprika
- 1/2 teaspoon ground turmeric
- A few grinds of black pepper
- Olive oil for pan-frying
- Lemon wedges for serving