Yields: 12 cakes
Diced onions and garlic fried in olive oil. Then mixed with quinoa, parmesan, eggs, bread crumbs, salt, pepper and chives. Formed into round pancake balls then chilled, then fried in olive oil. With a dipping sauce of greek yogurt, lemon zest, lemon juice, garlic and chives.
Ingredients:
- 1 cup (250 ml) yellow or red quinoa
- 2 cups water (500 ml)
- 2 cloves garlic minced fine
- 1 medium onion cut small ¼ inch (.31 cm) dice
- 1 tbsp (15 ml) butter
- 3 large eggs at room temperature lightly beaten
- ½ cup (125 ml) freshly grated parmesan cheese
- ¾ cup (187 ml) bread crumbs
- 3 tbsp (45 ml) finely chopped fresh chives
- salt and pepper
- ¼ cup (60 ml) olive oil for cooking
Yogurt Dipping Sauce:
- 1 cup (250ml) Greek yogurt
- 2 tsp (10ml) minced garlic
- zest of 1 lemon plus juice
- 2 tablespoons (30ml) minced fresh chives
- salt and pepper to taste
Method:
Rinse quinoa in cool water.
Place quinoa and a pinch of salt in a pot and cover with the water. Place pan over medium high heat and bring to a boil. Reduce heat to low and simmer covered for 12 minutes. Remove from heat and fluff with a fork.
Allow the quinoa to cool.
In a medium sauté pan set over medium heat add butter to melt. Add the onion and garlic and cook while stirring until fragrant and onions are soft. About 2 minutes. Remove from heat and cool.
In a large bowl mix together cooled quinoa, the sautéed onion and garlic, eggs, parmesan cheese, bread crumbs, fresh chives and season with salt and pepper.
Allow the mixture to sit for 5 minutes so the breadcrumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1 inch (2.5 cm) patties about 1/3 inch (.8 cm) thick. Place on parchment lined tray.
You can add more bread crumbs to firm up the mixture if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. Refrigerate patties for 20 minutes to firm up.
Heat oil in a large, non-stick skillet set over medium-low heat.
Place 6-7 patties in the skillet leaving a good inch (1.25 cm) between each cake. Cook until bottoms are golden brown and crispy. Flip and repeat for the remaining side. Repeat with remaining cakes.
In a small bowl add yogurt, garlic, lemon zest and juice, chives and salt and pepper, mix to combine.
Serve with hot quinoa cakes.
Note: Quinoa ratio is 2 cups (500 ml) water to 1 cup (250 ml) quinoa. Add water and quinoa to a pot bring to a simmer reduce heat cover and cook 12 minutes. Remove from heat and fluff with a fork. Quinoa absorbs flavours well, a tasty alternative to water is to cook quinoa in a flavourful chicken or vegetable stock.
