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Crispy Quinoa Cakes

Crispy Quinoa Cakes Related:   appetizers, dairy, gluten-free option, Hanukkah, low-fat, North America, rice & grains, Shabbat, Shavuot, snacks, vegetarian

Prep time: 25 mins

Cook time: 15 mins

Yield: 8 servings

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I’ve been intrigued by quinoa cakes ever since I first devoured them at Le Pain Quotidian, a Belgian café and bakery chain. This version, also inspired by a recipe from eatingwelllivingthin.wordpress.com, is mild enough for picky eaters but interesting enough for adventurous eaters. The light pan-frying makes it a healthy dinner option while keeping the spirit of Chanukah. If time allows, cook the quinoa up to a day in advance and refrigerate it, because it will be easier to work with when cool. Serve them with a green salad with avocado, walnuts and Parmesan cheese.

Ingredients

  • 1 cup quinoa
  • 1 carrot, finely grated, about ¾ cup
  • 2 scallions, thinly sliced, green and white parts
  • 4 eggs, beaten
  • ½ cup low-fat cottage cheese
  • ¾ cup crumbled feta cheese or shredded Cheddar cheese
  • 3 tablespoons whole wheat flour (use potato flour or potato starch for a gluten-free option)
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 5–6 tablespoons extra virgin olive oil
  • Tomato sauce and/or ketchup, for serving, or use applesauce, salsa, or whatever sauce you prefer

Preparation

  • Cook the quinoa according to the package directions (1 part quinoa to 2 parts water) to yield about 2½ cups (no need to measure the cooked quinoa). Remove the lid and remove the pan from the heat to cool. (This can be done up to 24 hours in advance.)
  • In a large bowl, combine the quinoa with the remaining ingredients except the oil and the serving condiments, and mix thoroughly. Preheat the oven to 300 degrees, line a baking sheet with a silicone mat or coat it with nonstick cooking spray, and heat 2 tablespoons of the oil in a large nonstick skillet (use 2 if you have them) over medium heat. When it is hot, pack some of the mixture into a ¼ cup measuring cup and drop it into the skillet, flattening it with the bottom of the cup so it’s about ¼- to ½-inch thick. Repeat with enough cakes to fill the pan without crowding it. Cook without moving them for about 4 minutes per side until they are golden brown and crispy on the outside.
  • Transfer the cooked patties to a baking sheet to keep them warm, and repeat with the remaining batter, adding 1 tablespoon oil to the skillet as needed. The second and third batches will likely cook more quickly, but if they are browning too quickly, reduce the heat.
  • Serve them immediately with tomato sauce, ketchup or condiments of your choice, refrigerate them for up to 3 days or freeze them for up to 3 months.

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