Prep 20 mins
Cook 15 mins
This is a great recipe I found on spoonforkbacon.com It is really good and filling. You can use salt and pepper to tasteEnjoy!
- 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
- 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.
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.
Made this with a lot of alterations and it came out great! Added minced onions and garlic salt instead of scallions, grated zucchini, added 1/4 more cheese and an extra egg.
Glad to see someone already put this recipe on here. A co-worker sent me this recipe by email yesterday, and it looked so good I made it last night. My hubby does not like quinoa but I love it, so this was just intended for me. That brings up a good point... If you do not like quinoa, you are not going to like this recipe. It is an unusual texture that some people just don't enjoy. <br/><br/>I made one major modification to cut the fat. Instead of pan frying, I put the cakes on a cookie sheet with cooking spray and baked them at 400 degrees, flipping once. I started off at 15 minutes, but ended up baking them for about 20 minutes. That might have been just a tad too long, but they did get a nice golden brown color.<br/><br/>I also made half with fontina and half with reduced fat feta. (I just love feta and thought that might be good too.)<br/><br/>Both tasted great! They were a little dry, but I know that has more to do with my cooking method. Next time, I may add another egg or some other form of moisture if I try baking them again. <br/>However, I will note that they seemed to have more moisture today as leftovers. <br/><br/>I will definitely make these again, and have already been thinking of other modifications and tweaks I can make. For example, I may cook the quinoa in vegetable broth next time, just to add some flavor.