Basil Quinoa Cakes
(from Amanda_Rose’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Mediterranean, Vegetarian
Ingredients
- 1 1/4 cups cooked quinoa
- 2 eggs, beaten
- 1/4 teaspoons sea salt
- 1/8 cup chopped fresh basil
- 1/2 small white or yellow onion, finely chopped
- 1/6 cup parmesan cheese, grated
- 1 cloves garlic, finely chopped
- 1/2 cup bread crumbs (plus a few extra tablespoons if needed)
- 1-3 tablespoons olive oil
Directions
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Combine cooked quinoa, beaten eggs, and salt together in a medium bowl. Add basil, cheese, garlic, and onion, and stir until evenly mixed.
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Add bread crumbs and let stand so crumbs absorb some moisture. The mixture should be easily formed into balls without falling apart. If needed, add a couple tablespoons of breadcrumbs and let stand a few minutes more. (Note: For the gluten-free diners out there, try using 2 slices gluten-free bread toasted and crushed plus 2-3 tablespoons of any savory gluten-free flour — I used chickpea flour!)
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Heat the olive oil (enough to coat the bottom of the pan — the exact amount will depend on the size of the pan you use, but 2 tablespoons should be enough) in a frying pan over medium heat. Pat the mixture into patties (1/4 cup servings work well) and cook in batches, about 10 minutes per side or until browned and crispy. Flatten each patty as the first side cooks until each is about 1/2 inch thick. Flip carefully!
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Repeat with remaining mixture! Allow the excess oil to drain from the patties on a thin layer of paper towel, and serve alongside a salad, in a pita-pocket sandwich, or just about any other way imaginable. (My next idea? Quinoa-cake Parmesan!)