Best 2 Pan Fried Quinoa Cakes Recipes
**Pan-Fried Quinoa Cakes: A Delightful Fusion of Health and Flavor**
Quinoa, an ancient grain prized for its nutritional value and versatility, takes center stage in this delectable dish of pan-fried quinoa cakes. These crispy-on-the-outside, tender-on-the-inside patties are not just a culinary delight but also a powerhouse of goodness. Packed with protein, fiber, and essential minerals, these quinoa cakes cater to various dietary preferences, including vegetarian, vegan, and gluten-free lifestyles.
This recipe features three distinct variations to tantalize your taste buds. The classic quinoa cakes, with their simple blend of herbs and spices, offer a clean and wholesome flavor profile. The veggie-packed quinoa cakes, bursting with colorful vegetables like bell peppers, carrots, and spinach, add an extra dose of vitamins and antioxidants. And for those craving a spicy kick, the Mexican-inspired quinoa cakes, infused with chili powder, cumin, and cilantro, promise an explosion of flavors.
Whether you're seeking a nutritious breakfast, a light lunch, or a flavorful dinner, these pan-fried quinoa cakes are the perfect choice. Their versatility extends beyond meal options; they can be served as an appetizer, a main course, or even a side dish. Accompanied by a refreshing salad, a dollop of your favorite sauce, or a side of roasted vegetables, these quinoa cakes guarantee a satisfying and wholesome culinary experience.
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.
PAN-FRIED QUINOA CAKES
Steps:
- 1. 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. 2. 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. 3. 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 a medium-low, cover pot, and simmer until water is absorbed, about 12 minutes. Remove from heat and set aside, covered, 10 minutes. 4. 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. 5. 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.) 6. In a large skillet, heat 2 Tbsp. olive oil over medium heat. Working in batches, cook 4-6 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.
Tips:
- To make the quinoa cakes more flavorful, use vegetable broth instead of water when cooking the quinoa.
- Add your favorite herbs and spices to the quinoa mixture before cooking, such as garlic powder, onion powder, or cumin.
- Be sure to press the quinoa mixture firmly into the patties before cooking. This will help them hold their shape.
- Cook the quinoa cakes over medium heat until they are golden brown and crispy on both sides.
- Serve the quinoa cakes with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Conclusion:
Pan-fried quinoa cakes are a delicious and healthy way to enjoy quinoa. They are easy to make and can be served as an appetizer, main course, or side dish. With their crispy exterior and fluffy interior, quinoa cakes are sure to be a hit with everyone who tries them. So next time you're looking for a new way to enjoy quinoa, give pan-fried quinoa cakes a try!
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