Best 2 Pan Fried Quinoa Cakes Recipes

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Pan-fried quinoa cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. These crispy cakes are made with a combination of cooked quinoa, vegetables, herbs, and spices, and they are then pan-fried until golden brown. With their hearty texture and flavorful taste, quinoa cakes are a great way to use up leftover quinoa and make a satisfying meal. So gather your ingredients and let's get started on making these tasty pan-fried quinoa cakes.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-FRIED QUINOA CAKES



Pan-Fried Quinoa Cakes image

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

1/2 lb kale, large stems removed and leaves finely chopped
1 1/2 teaspoons sea salt
3/4 lb sweet potato, peeled and cut into 1/4 ", pieces
2 cups quinoa, rinsed and well-drained
1 small yellow onion, finely diced
1/2 cup parmesan cheese
2 tablespoons fresh dill, minced
1/4 teaspoon cayenne pepper
4 large eggs, beaten
2 -4 tablespoons olive oil (for frying)

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



PAN-FRIED QUINOA CAKES image

Categories     Vegetable     Side     Fry     Vegetarian

Yield 14 3" Cakes

Number Of Ingredients 10

1/2 pound Kale, large stems removed and leaves finely chopped
1.5 tsp. kosher salt
3/4 pound sweet potatoes, peeled and cut into 1/4" dice
2 Cups (12 ounces) quinoa, rinsed and well drained
1 small yellow Onion, finely diced
1/2 Cup (2 ounces) finely grated Parmesan cheese
2 Tbsp. minced fresh dill
1/4 tsp. cayenne pepper
4 large eggs, beaten
Olive oil for frying

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:

  • Use a good quality quinoa: Look for quinoa that is fresh and has a nutty flavor. Avoid quinoa that is old or has a bitter taste.
  • Rinse the quinoa before cooking: This will help to remove any dirt or debris from the quinoa.
  • Cook the quinoa according to the package directions: This will ensure that the quinoa is cooked properly and has a fluffy texture.
  • Use a variety of vegetables: This will add flavor and texture to the quinoa cakes. Some good choices include broccoli, zucchini, carrots, and mushrooms.
  • Season the quinoa cakes well: Use a variety of spices and herbs to flavor the quinoa cakes. Some good choices include garlic powder, onion powder, paprika, and cumin.
  • Pan-fry the quinoa cakes over medium heat: This will help to prevent the quinoa cakes from burning.
  • Serve the quinoa cakes with your favorite dipping sauce: Some good choices include salsa, guacamole, or tahini sauce.

Conclusion:

Quinoa cakes are a delicious and healthy way to enjoy quinoa. They are easy to make and can be served as a main course or a side dish. With their nutty flavor and fluffy texture, quinoa cakes are a great addition to any meal.

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