Quinoa Cakes
This wonderful recipe is from a great food blog called Fifteen Spatulas.
Quinoa is popular not only because of its nutrient punch, but because of its versatility!
(Note: Quinoa contains lectins, so if you want your recipe to be lectin free, be sure to use the pressure cook method in preparation in order to greatly reduce lectin content.)
Here these little seeds are held together with just a few delightful ingredients, and then shaped into little cakes and fried until golden brown and crunchy on the outside and moist and savory on the inside!
Ingredients
- 1.5 cups raw quinoa*
- water, according to package instructions
- 1 scallion, sliced
- 2 cloves garlic, finely chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 2 tbsp fresh chopped oregano
- 1 cup panko bread crumbs
- 4 large eggs, beaten
- olive oil, for pan frying
- salt
- black pepper
Directions
- Lectin-free method: Rinse quinoa for 2 minutes. Add quinoa and water to instant pot and set on “pressure cook – high – 1 minute.” After pressure cooking is complete, allow pressure to release naturally for 15 minutes. (if not following Lectin-free version, follow package directions for preparation of quinoa). Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.
- Add the scallion, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.
- Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.
- In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy!
Sharing is Caring!
