📝 About This Recipe
These elegant Quinoa Cakes transform the ancient Andean 'mother grain' into a sophisticated, modern appetizer that boasts a satisfyingly crisp exterior and a tender, herb-flecked center. Infused with nutty Parmesan and bright aromatics, they offer a delightful play of textures that is both wholesome and indulgent. Paired with a silky, citrus-forward aioli, these cakes are a versatile star whether served as a light lunch or a crowd-pleasing party starter.
🥗 Ingredients
The Quinoa Base
- 3 cups Cooked Quinoa (chilled, preferably red or tri-color for texture)
- 3 Large Eggs (lightly beaten)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 cup Panko Breadcrumbs (plain or seasoned)
- 3 pieces Green Onions (finely sliced, white and green parts)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Extra Virgin Olive Oil (for pan-frying)
Lemon Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 clove Garlic (grated into a paste)
- 1 pinch Smoked Paprika (for a hint of depth)
For Garnish
- 1 Lemon Wedges (for serving)
- 1 handful Microgreens or Arugula (for plating)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, grated garlic, and a pinch of smoked paprika. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
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2
Ensure your cooked quinoa is cold and relatively dry; if it is too wet, the cakes may fall apart. Place the 3 cups of quinoa in a large mixing bowl.
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3
Add the beaten eggs, grated Parmesan, panko breadcrumbs, sliced green onions, chopped parsley, minced garlic, salt, and pepper to the quinoa.
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4
Using a sturdy spatula or your hands, mix the ingredients thoroughly until the mixture is uniform and holds together when squeezed.
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5
Let the mixture sit for 5-10 minutes. This allows the breadcrumbs to hydrate and act as a more effective binder.
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6
Scoop about 1/4 cup of the mixture and form it into a compact ball, then gently flatten it into a patty about 1/2 inch thick. Repeat to form approximately 10-12 cakes.
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7
Place the formed cakes on a parchment-lined baking sheet and chill in the refrigerator for 15 minutes. This step is crucial for ensuring they don't crumble in the pan.
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8
Heat 1.5 tablespoons of olive oil in a large non-stick skillet over medium heat until the oil shimmers.
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9
Carefully place 5 or 6 cakes in the skillet, being careful not to crowd the pan. Fry for 4-5 minutes on the first side until deeply golden brown and crisp.
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10
Gently flip the cakes using a thin spatula. Cook for another 3-4 minutes on the second side.
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11
Transfer the cooked cakes to a wire rack or a paper towel-lined plate to drain. Wipe the skillet clean and repeat with the remaining oil and cakes.
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12
Serve the cakes warm, topped with a generous dollop of the lemon aioli and a garnish of fresh microgreens.
💡 Chef's Tips
Use 'day-old' quinoa if possible, as it is drier and helps the cakes stay together during frying. If the mixture feels too loose, add an extra tablespoon of breadcrumbs; if too dry, add a splash of water or another egg. Don't skip the refrigeration step after forming the patties; it sets the structure of the cakes. Use a high-smoke point oil like avocado oil if you prefer a higher heat for extra crispiness. For a gluten-free version, substitute the panko breadcrumbs with almond flour or certified gluten-free breadcrumbs.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry sparkling cider. Serve atop a bed of dressed baby arugula and shaved fennel for a complete lunch. Add a poached egg on top of each cake for a luxurious brunch option. Serve alongside roasted asparagus or charred cherry tomatoes. Offer as a side dish to grilled salmon or roasted chicken breast.