Cheesy Quinoa Cakes

Tasty crispy little cakes I made yesterday with my friend Jani. She’s moving away this weekend, to which I can only say: Boo! But at least we had time to make one more good thing together!

IMG_6039Ingredients:

Quinoa Cakes:

  • 2 cups cooked quinoa
  • 2/3 cup grated fontina cheese
  • 3 tablespoons all purpose flour (I used gluten-free)
  • 2 green onions, thinly sliced
  • 1 egg, lightly beaten
  • 2 teaspoons freshly ground black pepper
  • 2 1/2 tablespoons extra virgin olive oil
  • salt to taste

Aioli:

  • 1/2 cup light mayonnaise
  • 1 head of garlic, roasted (wrap a head of garlic and a bit of olive oil in some foil and chuck it in your toaster oven until it feels smooshy; when ready to use, peel off the outer layers, then squish the softened garlic cloves out of their outer layers)
  • 1 lemon, zested and juiced
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste

Combine all the quinoa cake ingredients except for the olive oil in a medium bowl and stir together well. Set aside for 5 minutes to come together.

IMG_6032

There’s a tiny bit of red quinoa in with the white quinoa, just because. Totally not necessary/noticeable in the taste.

While you wait, combine all the aioli ingredients in your food processor and process until smooth.

IMG_6034Heat the oil in a nonstick pan over medium heat. Form golfball sized portions of the quinoa mixture into flattened patties, and cook approximately 5 minutes on each side.

IMG_6035The color of the quinoa on the top becomes a bit less bright when they’re ready to flip.

IMG_6036Remove the browned cakes to a piece of paper towel to blot any excess grease.

IMG_6037Serve with the aioli, and enjoy!

IMG_6038I think more cheese would have been nice, especially since they’re called “cheesy” quinoa cakes. They’re easy enough to make, and you can scarf enough of them, that I think you might as well make a double batch. The recipe makes enough aioli that you shouldn’t need to double that.

Cheesy Quinoa Cakes

From spoon fork bacon.

Quinoa Cakes:

  • 2 cups cooked quinoa
  • (at least) 2/3 cup grated fontina cheese
  • 3 tablespoons all purpose flour
  • 2 green onions, thinly sliced
  • 1 egg, lightly beaten
  • 2 teaspoons freshly ground black pepper
  • 2 1/2 tablespoons extra virgin olive oil
  • salt to taste

Aioli:

  • 1/2 cup light mayonnaise
  • 1 head of garlic, roasted
  • 1 lemon, zested and juiced
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste

Combine all the quinoa cake ingredients except for the olive oil in a medium bowl and stir together well. Set aside for 5 minutes to come together.

Combine all the aioli ingredients in your food processor and process until smooth.

Heat the oil in a nonstick pan over medium heat. Form golfball sized portions of the quinoa mixture into flattened patties, and cook approximately 5 minutes on each side. The color of the quinoa on the top becomes a bit less bright when they’re ready to flip. Remove to a piece of paper towel, then serve with the aioli.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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