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Veggie Quinoa Cakes/Kebabs with Garlic Scapes

An easy and flavourful veggie burger or kebab that still has enough flavour and bite to make a meat eater happy.
Prep Time10 mins
Cook Time10 mins
Course: Brunch, Main Course, Side Dish, Snack
Cuisine: Fusion
Keyword: gluten free, sugar free


  • 1 1/2 cup quinoa, uncooked
  • 6-7 stalks garlic scapes, thinly sliced (or sub for 1 tsp minced garlic and 2-3 stalks of green onion, thinly sliced)
  • 1 small onion
  • 2 large eggs, lightly beaten
  • 1 large jalapeno, de-seeded and diced
  • 1/2 cup cottage cheese
  • 1/2 cup cheddar cheese, grated (optional)
  • 1/2 cup breadcrumbs
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 tbsp tapioca starch (or corn starch)
  • 1/4 cup avocado oil, divided
  • squeeze of lemon, for serving


Prepare the Quinoa

  • Throw 1 1/2 cups quinoa into a large saucepan with lots of water (enough to cover by about 1 inch) and bring to a boil. Simmer for 9 minutes until the quinoa is starting to get softened, but still has a bit of a bite to it (not mushy!).
  • Drain the quinoa, rinse under cold water for a few minutes and then set aside to cool completely and dry out.

Prepare the Quinoa Cakes/Kebabs

  • In a large bowl, mix together the remaining ingredients, except the oil and lemon.
  • Add the cooked and cooled quinoa. Form the mixture into patties using a 1/3 cup measure (or whatever size you fancy). I got about 10-12 kebabs this way.
  • TIP: If you are finding that the quinoa cakes are not sticking together while you shape them or cook them, add another tablespoon of tapioca starch or corn starch to the mixture to help it bind together.

Cook the Quinoa Cakes

  • Heat a large frying pan with a couple of tablespoons of oil. Add the quinoa cakes in a single layer. Cook on medium low until golden brown on the bottom (about 3 minutes - try not to fiddle with them too much or they might fall apart on you!). Flip and cook a few more minutes on the other side to get the same browning. About 3 minutes each side.
  • Remove from pan on to a plate, and continue frying the rest of the quinoa cakes, making sure to add a touch more oil to keep them from sticking to the bottom of the pan and help with browning.
  • If you are serving immediately, you will want to cook them a bit longer in the pan (about 3-4 minutes more). Or place them into an air-fryer or on a baking sheet in the oven at 400F for about 6-8 minutes.
  • Serve with a squeeze of lemon on top. Or try it with my bomb garlic sauce! :)


To reaheat frozen or refidgerated kebabs: place them into an air-fryer or the oven that has been preheated to 400F. Cook for about 6-8 minutes until warm in the centre and golden brown and crispy on the outside. 
Try it with my bomb garlic sauce!