Crispy Baked Quinoa Patties

This delicious baked dish was a big hit at my dinner last week.  Quinoa is a fantastic source of protein (lots of information on quinoa contained in earlier blog postings).  The beauty of these crispy patties is that they do not need to be fried, so enjoy without guilt!!

Makes 6 servings; can easily be doubled to create 12 servings.

1 large egg
2 Tbs whole wheat flour
1 1/2 Tbs tahini
1 1/2 Tbs red or white wine vinegar
1 1/2 cups cooked quinoa
1/2 cup finely grated / shredded sweet potato (raw)
5 oz frozen spinach, thawed and squeezed very dry with paper towel
1/4 cup chopped sun dried tomatoes
2 Tbs finely diced onion
1 Tbs chopped cilantro (parsley can be substituted if you are not a cilantro fan)
1 clove garlic, minced
1/2 tsp salt

Preheat the oven to 400.  Spray the baking sheet with a light coating of cooking spray.  Combine egg, flour, tahini and vinegar in large bowl.  Add in remaining ingredients then blend together until mixture is firm enough to shape into patties.  With your hands, form patties and place on baking sheet.  Bake for 25 minutes turning once, or until cakes are browned.

Recipe adapted from Kirstin Uhrenholdt, Vegetarian Times