• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Spinach Quinoa Socca Cakes

Category: Cakes

 Ingredients List

  • 1 1/2 cups of cooked quinoa (or 1 cup dry quinoa and 2 cups water cooked on stovetop accordingly)
  • 1 cup of garbanzo bean flour
  • 1 cup of pure water
  • 2 ts. of extra virgin olive oil
  • 1/2 cup of shredded fresh carrots
  • 2 cups of finely chopped and shredded fresh spinach
  • 1/2 - 1 ts. of sea salt
  • 1/2 ts. of garlic powder
  • 1/2 ts. of paprika
  • 1/2 ts. of ground cumin
  • 1/2 ts. of dried rosemary
  • 1-2 TB of fresh cut parsley (or 2 ts. of dried Italian seasoning herb blend)


In a mixing bowl, mix together all of the above ingredients. Let sit for a few minutes to let the flour soak up the liquid and everything will mesh together real well.

Then prepare a griddle or iron skillet to saute the cakes. Warm 1 TB of oil and have the heat at medium. Then use a 1/3 measuring cup to put the batter in the pan. Use the measuring cup to mold the cakes and then plop in on the pan and use the base of the measuring cup to flatten out the pattie.

This seems to be the best way to form the cakes and keep it all together. Saute on each side for 3 minutes. It should be crispy on the outside and cooked in the middle.

If you have the heat too high it will crisp up before the middle is cooked and that is fine if it happens, just then you will want to continue to cook the patties in the oven at 350 for another 10-15 minutes. This recipe makes about 8 cakes, so you can put 4 cakes in a pan and cook twice.

Within 15 minutes your dinner should be done. Serve with your favorite condiments and a side of salad or veggie. A great finger food, but also could be made into a nice fork and knife dinner as well.

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