CRISP QUINOA CAKES WITH ALMONDS, ROSEMARY AND DIJON
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, appetizer, main course
Time 1h15m
Number Of Ingredients 9
Steps:
- Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
- Heat the oven to 200. Fold the almonds, shallots, rosemary and mustard into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
- Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 1 gram, TransFat 0 grams
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Franki Cioci
[email protected]These were a bit too dry for my taste. I think I will add some more liquid next time.
Khan Bacha
[email protected]I'm not a big fan of quinoa, but these cakes were surprisingly good! I will definitely be making them again.
Ainhoa Morillo
[email protected]These were so easy to make and they were so delicious! I will definitely be making them again.
Niraj Chauhan
[email protected]I made these for a party and they were a big hit! Everyone loved them.
Benny.
[email protected]Yum!
Elizabeth Udoh
[email protected]I followed the recipe exactly and they turned out great! I served them with a side of roasted vegetables and they were a perfect meal.
Sahed Gaming
[email protected]These were a bit bland for my taste. I think I will add some more spices next time.
NaSean Robinson
[email protected]I love these quinoa cakes! They are so versatile and can be served with a variety of toppings. I have made them with eggs, avocado, and salsa, and they are always delicious.
The Alayya Collegiate
[email protected]These were so easy to make and they were so good! I will definitely be making them again.
Redwan Rafi
[email protected]I made these quinoa cakes for dinner last night and they were delicious! I used almond flour instead of all-purpose flour and they turned out great. I also added some chopped sun-dried tomatoes and they were a nice addition.
Stephanie Dorame
[email protected]These quinoa cakes were a hit! They were crispy on the outside and fluffy on the inside, and the flavors were amazing. I loved the combination of almonds, rosemary, and Dijon mustard. I will definitely be making these again!