Pan Fried Quinoa Cakes Food

PAN-FRIED QUINOA CAKES

Steps:

• In a large pot, bring 4 cups water to a boil. Add kale and salt. Cook 1 minute. Using a slotted spoon, scoop kale into a large bowl, reserving cooking water. When kale is cool enough to handle, squeeze out excess water; set kale aside.
• Bring reserved water back to a boil and add sweet potatoes. Simmer until crisp-tender, about 3 minutes. Using a slotted spoon, scoop sweet potatoes into a bowl; set sweet potatoes aside and reserve cooking water.
• Measure out 3 cups cooking water, discarding the rest, and pour it back into the pot. Bring water back to a boil, add quinoa, and stir. Reduce heat to medium-low, cover pot, and simmer until water is absorbed, about 12 minutes. Remove from heat and set aside, covered, 10 minutes.
• Add quinoa to bowl of kale and toss to combine. Gently mix in reserved sweet potatoes, onion, Parmesan, dill, and cayenne. Set aside to cool 10 minutes. Add eggs and mix to combine.
• Set out a large, rimmed baking sheet. Using a 1/2-cup measure, scoop quinoa mixture, press firmly to level the top, then turn cup over on baking sheet. Repeat to form 14 patties total. (At this point, the cakes can be covered with plastic wrap and refrigerated up to 1 day.)
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Working in batches, cook 4 to 6 patties at a time until golden brown, about 4 minutes. Carefully flip the cakes and brown on the other side, about 4 minutes longer. Add more oil, as needed, to cook additional batches. Serve warm or at room temperature. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

PAN-FRIED QUINOA CAKES

Steps:

• In a large pot, bring 4 cups water to a boil. Add kale and salt; cook 1 minute. Using a slotted spoon, scoop kale into a large bowl. When kale is cool enough to handle, squeeze out excess water; set aside.
• Bring water back to a boil; add sweet potatoes. Simmer until crisp-tender, about 3 minutes. Using a slotted spoon, scoop sweet potatoes into a bowl; set aside.
• Measure out 3 cups cooking water, discarding the rest, and pour it back into the pot. Bring water back to a boil, add quinoa, and stir. Reduce heat to medium-low, cover pot, and simmer until water is absorbed, about 12 minutes. remove from heat and set aside, covered for 10 minutes.
• Add quinoa to bowl of kale and toss to combine. Gently mix in sweet potatoes, onion, Parmesan, dill and cayenne. Set aside to cool 10 minutes. Add eggs and mix to combine.
• Set out a large, rimmed baking sheet. using a 1/2 cup measure, scoop quinoa mixture, press firmly to level the top, then turn cup over or baking sheet. Repeat to form 14 patties total. (At this point the patties can be covered with plastic wrap and refrigerated up to 1 day.).
• In a large skillet, heat 2 Tbsp. olive oil over medium heat. Working in batches, cook 4 to 6 patties at a time until golden brown, about 4 minutes. Carefully flip the cakes and brown on the other side, about 4 minutes longer. Add more oil, as needed, to cook additional batches. Serve warm or at room temperature.

CRISPY QUINOA CAKES

Steps:

• Combine quinoa, carrot, Parmesan, basil, garlic, salt, pepper and eggs in a medium bowl; stir until well combined. Stir in panko.
• Form the mixture into 8 patties (about 3/4 inch thick and 3 inches in diameter), using about 1/3 cup for each. Arrange the patties on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes or up to 4 hours.
• Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Cook 4 patties, turning once, until golden brown and crispy, 5 to 7 minutes on each side. Transfer to a serving platter and repeat with the remaining 1 1/2 tablespoons oil and 4 patties. (Alternatively, preheat an air fryer to 375°F for 5 minutes. Coat the basket with cooking spray; place 4 patties in the basket and cook until lightly browned, 5 to 7 minutes. Flip, and cook until golden brown and crispy, 5 to 7 more minutes. Coat the basket with cooking spray again and repeat with the remaining 4 patties.) Garnish with basil and serve hot.

CHEESY QUINOA CAKES WITH A ROASTED GARLIC AND LEMON AIOLI

Steps:

• For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
• Pour oil into a large sauté pan and place over medium heat.
• Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches).
• Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
• For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.