Recipe by mcawesomest
This is a great recipe I found on spoonforkbacon.com It is really good and filling. You can use salt and pepper to tasteEnjoy!
Top Review by Diana Johnson || EatingRichly.com
These were incredible! I followed the recipe completely with the exception of cooking my quinoa in homemade turkey stock. I was really skeptical about the amount of pepper in them, but we like spicy so I went with it, adding it a little at a time and tasting it as I went. My husband and I thought it was great, but my 2.5 year old (who was really excited to eat them) thought it was too much pepper and only took a couple bites. The aioli does help cut the spice but not enough for him. Also, I have a pretty big food processor and the amount of aioli was too small for it to completely chop up the garlic. I will try making it in the blender next time. We will definitely make these again. Nice main dish to use instead of meat.
- 2 cups cooked quinoa
- 2⁄3 cup grated Fontina cheese
- 3 tablespoons all-purpose flour
- 2 green onions, thinly sliced
- 1 egg, lightly beaten
- 2 teaspoons fresh ground black pepper
- 2 1⁄2 tablespoons extra virgin olive oil
- 1⁄2 cup light mayonnaise
- 1 head garlic, roasted
- 1 lemon, zested and juiced
- 1⁄4 teaspoon cayenne pepper
Directions See How It's Made
- For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
- Pour oil into a large sauté pan and place over medium heat.
- Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches).
- Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
- For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.