PAN-FRIED QUINOA CAKES
Make and share this Pan-Fried Quinoa Cakes recipe from Food.com.
Provided by janetgran51
Categories < 60 Mins
Time 50m
Yield 14 cakes, 7 serving(s)
Number Of Ingredients 10
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.
QUINOA ASPARAGUS CAKES
I have become addicted to Quinoa cakes and these from Kiwi Magazine. I have made these 3 times last week and Asparagus season is beginning. Delicious and healthy.
Provided by mandabears
Categories Grains
Time 50m
Yield 18 cakes
Number Of Ingredients 9
Steps:
- Rinse quinoa under cold water, (I put mine in a sieve).
- In a medium saucepan add the quinoa and 2 cups of water.
- Cover, bring to a boil, then reduce to a simmer.
- Cook for 15-20 minutes or until all of the water is absorbed and the quinoa is doubled in size.
- Set aside until cool to touch.
- In a large bowl combine the quinoa, asparagus, parmesan, onion, garlic and salt.
- Gently mix all the ingredients together.
- Add beaten egg until all ingredients are well combined.
- Using your hands form the ingredients into golf ball sized balls and place on a cooking sprayed cookie sheet.
- Gently flatten each ball with your palm to about 1/4 inch thickness.
- In a large skillet heat vegetable oil over medium high heat.
- Add 5 cakes to the pan using a spatula and cook 5-7 minutes until golden brown.
- Flip and cook another 2-3 minutes.
- Transfer to a paper towel and repeat with remaining cakes.
- Can be eaten warm or at room temperature.
Nutrition Facts : Calories 80.1, Fat 4.7, SaturatedFat 1, Cholesterol 12.8, Sodium 146, Carbohydrate 6.7, Fiber 0.9, Sugar 0.2, Protein 3
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- Mix together the quinoa, salt, herbs, onion, garlic, cheese, nuts, and bread crumbs in a medium mixing bowl. Add the eggs and fold until the mixture is moist and sticking together.
- In a large cast iron skillet or non-stick pan, heat the oil over medium-high heat. Form the quinoa into rounded patties, about 2 tablespoons worth in each, and place as many in the pan as will fit without over crowding (if using a 15-inch skillet, you should be able to fit all of them. Otherwise, cook them in two batches, and add another tablespoon of olive oil after the first).
- Cook the cakes for 5-7 minutes on the first side, until dark brown on the bottom. Flip the cakes and gently push down on each with your spatula so they flatten slightly. Turn the heat down to medium-low and cook for another 7 minutes, until dark brown on the second side and firm to the touch. Serve immediately or store in an airtight container.
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- Add 3 cups of water and a pinch of salt. Bring to a boil, cover, and reduce to medium low for 15 minutes, until water is absorbed. Fluff with a fork and cool for 5 minutes.
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