Quinoa-Ricotta Cakes

I actually had no idea what to call these things - so Quinoa-Ricotta Cakes will have to do!

When I started this blog a little over 3 years ago - one friend said, "Well, I guess you can always stop blogging when you run out of ideas."

If there's one thing, I never seem to run out of - it's ideas! And recently, if you've been following my Facebook, IG, or Snapchat - you know I've gone "flexitarian". 

Basically, this means I'm focusing on a meatless diet - changing my protein sources to 90% plant or dairy based (you know I could never give up my eggs!) with fish/beef once or twice/week. 

And yes! So many new opportunities to create more recipes!!!

This has been a gradual change - and you can check out why and what in a video I made my Fresh Mama Fitness and Health Facebook page today. 

The inspiration for these cute little, yummy cakes came while on a trip to the library this week. 

This guy begged to go stock up on books, so I took the opportunity to peruse the recipe books - and excuse the shameless "isn't my kid cute?" pic, but seriously - that hockey hair drives me a little nuts, but this kid gets so engrossed with his books, I just had to snap a photo!

These cakes are inspired by an Ina Garten Risotto Cake recipe, but I tweaked it quite a bit - almost to the point I was worried they would be a major fail (you have no idea how many recipe disasters do not make it to the blog!).

But these came out amazing - use as a protein in your salad, a side-dish or even a snack! While a little bit more labor intensive than my usual recipes, these savory cakes are totally worth the effort, protein packed and full of flavor. 

Quinoa-Ricotta Cakes

1/2 cup Part-Skim Ricotta cheese
1 cup cooked quinoa
2 green onions, chopped
1 egg
1/2 cup almond meal or ground nuts of your choice (I used walnuts)
1/2 tsp salt
1/4 tsp ground pepper
3 tablespoons olive oil

1. Mix all ingredients in a medium mixing bowl, thoroughly with a fork or whisk.
2. Cover mixture with plastic wrap and refrigerate 2 hours or overnight.
3. Heat a large skillet over medium-high heat and 1 tablespoon of the oil. Place almond meal in a shallow dish.
4. Using a tablespoon measuring spoon, scoop out and then press into patties.
5. Gently coat the outside of the pattie with your almond meal or ground nuts, then place in heated skillet.
6. Do in batches adding more oil as needed and turning every 5-6 minutes when outside is browned lightly. Remove from pan, gently and place on paper towel lined plate.
7. Allow to cool slightly and serve warm. Or store in covered container in fridge and eat cold as a snack!

You can see them here in Mike's lunch cooler - he's all about the protein for the next 3 weeks!

As always - you can find me posting recipes, tips, and more over on my social media - hope to see you there!

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