Made with a mixture of cooked quinoa and herbs, these cakes can be made bite-size as an appetizer or larger for a sandwich. Tastes great with a chipotle mayo or a tangy blue cheese dressing.
Because of how slightly-nutty tasting quinoa is, this recipe works well with substitute spices and herbs. Make sure to include a layer of crunch, like the bell pepper or diced radish. A welcomed texture to the soft grain.
The prep time includes the cooked quinoa ( if you already have a cup and half of cooked quinoa, you can skip this step).
Prep Time30 minsCook Time20 minsTotal Time50 mins
INGREDIENTS
Quinoa
½ cup Quinoa, rinsed
1 ½ cups Water
1 tsp Kosher salt
Quinoa Cakes
3 Eggs, lightly whisked If you have large eggs you can use 2. Typically pantry eggs are a little small, even though they say large.
½ cup Panko breadcrumbs
2 Scallions (green onions), diced About 1/2 cup
⅓ cup Parsley, rinsed and choppedCilantro or fresh basil can be substituted. Or fresh dill.
2 oz Mozzarella, shredded. Gouda or gruyere cheese can be substituted.About 1/2 cup
¼ cup Red or yellow bell pepper, finely diced
1 ½ cups Quinoa, cooked
Salt and pepperOil for frying the cakes
DIRECTIONS
Cook Quinoa
1In a sauce pan bring water and rinsed quinoa to a boil. Stir in salt and reduce temperature to low. Cover pot with a lid and cook for about 15 minutes. Until most water is absorbed.
Remove pot from heat and stir. Place dish towel over pot and cover with lid. Let stand for about 10 minutes. Fluff and cool to room temperature. To cool faster, spread out on a piece of parchment paper.
Make Quinoa Cakes
2Mix together eggs and panko breadcrumbs. Let it hydrate together for 15 minutes.
3Add to hydrated breadcrumbs the rest of ingredients, and mix until combined. Season with a pinch of salt and pepper.
4Heat a skillet over med-hi heat and add a splash of oil.
Scoop about 1/2 cup of mixture (or less if doing bite sized cakes) and place in hot skillet. Press down, gently with a spatula, into a circular pattie.
You can do about 3 at a time. Careful not to crowd the pan so you can still flip the cakes.
Cook until browned, about 3-5 minutes and flip. Cook until both sides are browned.
5Enjoy with sandwich toppings, lettuce, tomato and Mayo on a seasoned bun. Or as bite-size appetizer with chipotle mayo for dipping.
Ingredients
Quinoa
½ cup Quinoa, rinsed
1 ½ cups Water
1 tsp Kosher salt
Quinoa Cakes
3 Eggs, lightly whisked If you have large eggs you can use 2. Typically pantry eggs are a little small, even though they say large.
½ cup Panko breadcrumbs
2 Scallions (green onions), diced About 1/2 cup
⅓ cup Parsley, rinsed and choppedCilantro or fresh basil can be substituted. Or fresh dill.
2 oz Mozzarella, shredded. Gouda or gruyere cheese can be substituted.About 1/2 cup
¼ cup Red or yellow bell pepper, finely diced
1 ½ cups Quinoa, cooked
Salt and pepperOil for frying the cakes
Directions
Cook Quinoa
1In a sauce pan bring water and rinsed quinoa to a boil. Stir in salt and reduce temperature to low. Cover pot with a lid and cook for about 15 minutes. Until most water is absorbed.
Remove pot from heat and stir. Place dish towel over pot and cover with lid. Let stand for about 10 minutes. Fluff and cool to room temperature. To cool faster, spread out on a piece of parchment paper.
Make Quinoa Cakes
2Mix together eggs and panko breadcrumbs. Let it hydrate together for 15 minutes.
3Add to hydrated breadcrumbs the rest of ingredients, and mix until combined. Season with a pinch of salt and pepper.
4Heat a skillet over med-hi heat and add a splash of oil.
Scoop about 1/2 cup of mixture (or less if doing bite sized cakes) and place in hot skillet. Press down, gently with a spatula, into a circular pattie.
You can do about 3 at a time. Careful not to crowd the pan so you can still flip the cakes.
Cook until browned, about 3-5 minutes and flip. Cook until both sides are browned.
5Enjoy with sandwich toppings, lettuce, tomato and Mayo on a seasoned bun. Or as bite-size appetizer with chipotle mayo for dipping.
Herb-y Quinoa Cakes with Bell Pepper
Fish Food