Now that I’ve discovered quinoa cakes, I could be a vegetarian. Except for bacon. But seriously, these are that good. Even my husband, who never likes this sort of thing, agreed he wouldn’t mind having one as a sandwich with some mayo and pickles. Just follow the packages directions for cooking quinoa. It’s pretty much the same process as cooking rice, and I’ve heard you can cook quinoa in a rice cooker as well.
Really, you could change this recipe up any way you’d like. The patties should be firm but moist, so you might have to add more bread crumbs to get the consistency just right. But whatever you do, try them! They are sooooooo tasty!
- 2 cups cooked, cooled quinoa (about 1 cup uncooked will yield 2 cups cooked)
- 2/3 cup grated Parmesan cheese
- 2 tablespoons all purpose flour
- 2 green onions, thinly sliced
- 1-2 cloves garlic, minced
- 1 egg, lightly beaten
- 1/4 cup Panko bread crumbs
- 1/2 teaspoon freshly ground black pepper
- Dash of cayenne pepper
- Salt to taste
- 3 tablespoons extra virgin olive oil
- 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. Heat oil into a large sauté pan over medium heat.
- Form 1/4 cup patties with the quinoa mixture and place in the heated sauté pan, 3 or 4 at a time. Cook quinoa cakes for 3-5 minutes on each side, until golden brown.
- Repeat with the remaining patties until all of the cakes have been cooked.