Description
These Crispy Quinoa Cakes combine nutty quinoa withfresh herbs, savory parmesan, and a light crisp from panko breadcrumbs. Perfectas an appetizer, light lunch, or a protein-packed snack, these cakes offerflavor and texture in every bite.
Ingredients
Scale
- 1.5 cups raw quinoa (cooked according to package instructions, about 3 cups cooked)
- 1 scallion (sliced)
- 2 cloves garlic (finely chopped)
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh chopped oregano
- 1 cup panko bread crumbs
- 4 large eggs (beaten)
- Olive oil (for pan-frying)
- Salt and black pepper (to taste)
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly, then cook according to package instructions. Once done, fluff with a fork and let cool slightly.
- Prepare the Mixture: In a large mixing bowl, combine the cooked quinoa, sliced scallion, chopped garlic, grated parmesan, parsley, oregano, and panko breadcrumbs. Mix well.
- Add Eggs and Seasoning: Pour in the beaten eggs and season with salt and black pepper to taste. Stir until the mixture is well combined and holds together when pressed.
- Form the Cakes: Using your hands, form the quinoa mixture into small patties, about 1/2 inch thick and 2 inches wide.
- Pan-Fry the Cakes: In a large skillet, heat a few tablespoons of olive oil over medium heat. Place the quinoa cakes in the skillet, cooking in batches if necessary. Cook for approximately 3-4 minutes on each side, or until they develop a beautiful golden-brown crust and become crispy.
- Serve: Transfer the quinoa cakes to a plate lined with paper towels to drain any excess oil. Serve warm, with a side of dipping sauce, a fresh salad, or as a sandwich filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Cuisine: Mediterranean-inspired
Nutrition
- Calories: 250