Now that I’ve discovered quinoa cakes, I could be a vegetarian. Except for bacon. But seriously, these quinoa cakes are that good!
Cooking quinoa isn’t hard–just follow the packages directions for whatever brand of quinoa you purchase. It’s pretty much the same process as cooking rice (one cup grain to 2 cups liquid). I’ve heard you can cook quinoa in a rice cooker as well. I’ll definitely have to look into that.
You could easily adapt this recipe to use different spices, or fresh herbs, and even finely chopped veggies. 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!
Cheesy Quinoa Cakes
- 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.
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Who Dished It Up First: Adapted from Spoon Fork Bacon.