A flavorful and nutritious twist on traditional veggie burgers, these Mini Quinoa-Chickpea Cakes are perfect for a quick lunch or snack.

For the cashew cream sauce

1. Soak one-half cup of cashews in water for approximately four hours. Process cashews and combine with remaining ingredients in a food processor or blender. Puree until creamy and smooth. Allow to chill for 30 minutes prior to serving.

For the mini cakes

1. Preheat your oven to a comfortable 375 degrees Fahrenheit.
2. Cook quinoa according to the package instructions, ensuring that all excess liquid is fully absorbed to achieve a dry and fluffy final product. Allow to cool. Combine 1 tablespoon of flaxseed meal with 3 tablespoons of warm water, allowing the mixture to sit for a brief period before proceeding. Rinse garbanzo beans thoroughly under cold running water to remove any impurities, then drain well. Combine garbanzo beans in a large mixing bowl and coarsely mash them using a potato masher or, if desired, the palms of your hands to release any tension while achieving the desired texture. Combine all residual components thoroughly to ensure a harmonious blend.
3. Quickly mist a non-stick mini-muffin tin with cooking spray for effortless release. Fill each muffin cup nearly to the brim with spooned batter. Apply gentle to moderate pressure using the flat surface of the spoon in conjunction with your fingertips. Add a sprinkle of nutritious nutritional yeast flakes to taste. Preheat the oven to the desired temperature, then carefully position the item within and allow it to bake for a duration of 30 to 40 minutes, or until it reaches a golden brown and crispy state. Cool for five minutes. Carefully rotate the knife along the edges to loosen the contents, then lift the dish out of the pan with gentle precision.
4. Present the dish on a beautifully arranged serving platter, topped with a rich and creamy cashew sauce, and finish it off with a flourish by sprinkling chopped scallions or chives over the top for added colour and freshness.
5. For our evening meal, we devoured the dish, accompanied by a refreshing mixed baby green salad dressed with a creamy cashew-based condiment, its richness tempered by being expertly thinned to perfection. SOOOOOO GOOD!