QUINOA CAKES WITH LEMON YOGURT SAUCE
These delicate cakes may crumble a bit while being formed, but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites, or three for hungrier folks.
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 16 cakes
Number Of Ingredients 18
Steps:
- In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1 1/2 cups water to boil. Reduce heat; simmer, covered for 15 minutes. Drain in fine sieve; let cool completely in sieve.
- Meanwhile, in skillet, heat 1 tablespoons of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
- LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
- In large bowl, whisk together egg, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper-lined tray. Refrigerate for 1 hour.
- In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden brown, about 8 minutes.
- Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
- Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.
Nutrition Facts : Calories 165.2, Fat 10.1, SaturatedFat 2.1, Cholesterol 44, Sodium 162.8, Carbohydrate 14.1, Fiber 1.3, Sugar 1.4, Protein 5.1
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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