Superfood Beet Cakes (Gluten-Free)

Hey, hey, hey. How’s it goin’? Did you know that today’s Friday?!

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Honestly, I don’t know why I am so excited it’s Friday. The only plans I’ve made for this weekend include a super-duper spring cleaning of my house. Fun stuff, right?

Not really. That’s okay though; one thing I don’t have to do worry about doing a super-duper cleaning of is my diet.

You know why? Because I’ve been loading up on all of the Superfoods in these bad boys…

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Not only do they taste delicious but they’re sure to leave you feeling nice and full.

The pleasing flavor combination from shredded beets and creamy goat cheese satisfies your taste buds while fiber-packed brown rice, quinoa and lentils satisfy your belly.

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Filling, delicious and healthy; just what the doctor ordered!

 

Superfood Beet Cakes (Gluten-Free)

Click to Print this Recipe!

  • 1.5 cups cooked French green lentils
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • 1 cup oat flour (made from gluten-free oats)
  • 6 green onions, diced
  • 3 beets, peeled and shredded (approximately 2.5 cups)
  • 10 ounces goat cheese
  • 4 eggs
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup gluten-free (or whole wheat) panko bread crumbs

Makes approximately 14 cakes

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Start by preheating the oven to 350°F.

In a large bowl, combine cooked brown rice, quinoa, and lentils.

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Stir them together and then add in the green onions, garlic, and shredded beets.

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Stir to combine and then add the oat flour, salt & pepper, and Italian seasoning and continue stirring until mixed well.

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Lastly, add in the eggs, olive oil, and goat cheese and stir until well combined.

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Take handfuls of the mixture and form patties, roughly 3 inches in diameter. Pour panko breadcrumbs in a small bowl and roll each cake in the breadcrumbs until covered on both sides.

Place cakes on a cookie sheet lined with parchment paper and bake in the preheated oven for 13 minutes on each side.

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At two cakes per serving, you can get about 7 servings from this recipe! Just like the veggie burgers I like to make, I wrap up left overs in parchment paper and place them in a Ziploc Freezer Container to freeze until I’m in need of a quick and healthy weeknight meal. I usually defrost them in the refrigerator for several hours (or while you’re at work…more fun stuff!) and then microwave them on high for about 2 minutes when I’m ready for dinner. A little elbow grease on the weekend=a ridiculously simple and nutritious weeknight dinner!

To really amp up your Superfood intake, serve along side a heaping pile of sautéed kale.

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Another great option would be to crumble them up on top of a salad made from crisp romaine or mixed greens.

I actually had fried goat cheese medallions in mind when I made these. Have you ever had those on a salad? SO yummy. To get more of a fried taste to the cakes, you could also sauté them in a pan with olive oil over medium heat for about 5 to 7 minutes on each side.

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If you’re looking for more information on Superfoods, here are a few links of possible interest:

Woman’s Day: 52 Superfoods

Prevention News: Quinoa is the Superfood of 2013

Oprah.com Secret Superfoods: Beets

 

Alright, friends! I hope you all have a fabulous weekend with great weather! Especially those of you in Minnesota that have had snow recently…eeesh.

 

What are your favorite Superfoods?