I discovered quinoa about a year or so ago and have been hooked ever since. It’s health benefits are well touted (packed with protein, calcium, iron & a bevy of other goodies), but what I really love about quinoa is the nutty flavor. So when I came across a Quinoa Cakes with Lemon, Oil & Parsley pin (how delicious does that sound?) I knew I had to try it.
I made these at the Pinterest party and Jess (our resident vegetarian) was very interested to see how well they would hold their shape – she’d been on the hunt for quinoa cakes that can be cooked on the grill. We quickly discovered that this recipe does NOT fit that bill. However, it is delicious enough to bust out the skillet and get to fryin’ (hey, we’re in the South where EVERYTHING gets fried, even the healthy stuff).
These quinoa cakes were a BIG hit at the party – even for those who thought they didn’t like quinoa. I got several requests afterwards for the recipe, so you can trust that it’s a good one.
A few recommendations if you decide to make your own…
- Don’t skimp on the lemon zest. It added such great flavor and was a great complement to the parsley. I also used panko breadcrumbs with sesame seeds, which gave another nice layer to the cakes.
- Once everything is combined, it’s going to be very crumbly and difficult to manage. I took the suggestion from the fine folks at Love & Olive Oil and used a measuring cup to form the patties. Just drop the mixture into the measuring cup (I used a 1/3 cup, filled 3/4 full), pat it down and pop it out onto a plate or pan.
- Since the texture is so crumbly the quinoa cakes can be a bit difficult to cook. Refrigerate the patties for a while before popping them into the frying pan. I found refrigeration helped them keep their shape much better. When they had been out of the fridge for a while, they started falling apart in the pan, so I suggest keeping them in the fridge as long as possible.
- You’ll need to use a LOT more olive oil than the 2 tablespoons that the recipe recommends. I cooked about 3 patties at a time and probably used at least 1 – 2 tablespoons for each batch. This pretty much kills the health benefits if you’re looking for something low fat, but it sure does make for a delicious outcome.