I can't believe it's been nearly two years since I moved into my little cottage in the Grid. Coming from a flat in an old 4-plex on the busy end of Midtown with loud neighbors; I can't express how much I love my adorable girly cottage with it's cute hardwood floors, modern fixtures, quiet neighbors, and ample parking. I love how I can step outside my door and pick juicy Meyer lemons in the winter and how bright yellow daffodils poke their heads up every spring like clockwork. I also love how everyday some unknown person moves the small raccoon statue in my courtyard to a new location (it was a bit creepy at first, but now it's just funny). There's just something about the place that makes it really feel like a home...a mini-oasis. My only beef with the place is during the winter when I do some heavy duty cooking, even with the kitchen fan on, odors linger...especially seafood smells. Last month when I made crab cakes, the cottage smelled like a seafood grotto for days. DAYS. So when I ran across this recipe recently for quinoa cakes, I thought I'd give them a try. The crispiness of a crab cake without the stench of the ocean...yes, please! Well, they turned out to be really delish especially when paired with my fav remoulade or spicy sriracha-mayo. I've been making these quinoa cakes a lot the past couple of weeks...they're stink-free AND healthy (quinoa is a "superfood," didn't you know?). Win-win.
Crispy Quinoa Cakes with Sriracha-Mayo
(quinoa cakes recipe from Running To The Kitchen)
(sriracha-mayo recipe from White on Rice Couple)
Quinoa Cakes
Ingredients
1 1/3 cups cooked quinoa
1/2 small onion, finely chopped
1 clove of garlic, minced
1 egg
1/2 cup freshly grated Parmesan cheese
1 tablespoon capers (rinsed of brine)
zest of 1 lemon
2 tablespoons parsley, chopped
2 tablespoons AP flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
juice of 1/2 a lemon
3-4 tablespoons extra virgin olive oil, for frying
Instructions
- Combine all ingredients except olive oil in a large bowl and mix until fully combined.
- Heat a large skillet with 2 tablespoons of olive oil over medium heat.
- In quarter cup scoops, form the quinoa mixture into patties.
- Place patties in skillet and pan fry 2-3 minutes per side until golden brown, adding additional olive oil as needed.
- Serve with additional lemon or your favorite sauce.
Sriracha-Mayo
Ingredients
3 tablespoons mayo
1 tablespoon Sriracha style chili sauce
1 teaspoon lemon juice
1/4 teaspoon soy sauce
Instructions
- In bowl, combine ingredients until smooth.
Wow Ally, these look good. I love a good crab cake but, like you, hate the stench. And the cost of crab too just seems so extravagant for just one person. I'm gonna try 'em!
Definitely making these! Thank you!
I made these tonight, but added in some chopped red peppers and mushrooms, subtracted the capers. It turned out quite well, and I was surprised that it would bind as well as it did. The mayo was a nice touch as well!
Thanks!
Glad you liked them. I'll have to try it with mushrooms, that sounds really good!