A few days ago, I received a lovely package all the way from Canada. Thank you, Zorica! I was extatic about it, as I always am when I’m about to get something from the other part of the world, especially the things that aren’t (always) available on the Croatian market. Among the goodies like black sesame, cream of tartar, sweetened condensed milk etc. was red quinoa. Quinoa is actually available here in specialized stores, but I have never tried red quinoa. It just looks so pretty.
About two years ago, I brought vegetarian burgers to a friend’s barbecue party. They were store bought soy burgers. My friends, ultimate carnivores, teased me a bit about it and were reluctant to grill those burgers. I am not a vegetarian, but I actually don’t eat a lot of meat and like to go “vege” every now and then. I was keen on grilling them because there is a fast food pleace near my apartment that makes the best vegetarian soy burgers in the world and I wanted to try to recreate those. Try being the keyword here. It turned out pretty bad, all I got was coal, they fell apart the moment they touched hot grill. Oh, well. 
These quinoa cakes were a complete success. They are actually vegetarian burgers, they hold up very well and bake nicely. It’s a shame that this healthy gluten-free grain is not more present on the menu. Quinoa is so versatile, you can use it both in savory and sweet dishes. These cakes are a hit, topped with some poached egg, or simply served wit a yogurt/cream or vegetable dip, they are great for parties or served as an appetizer.
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Quinoa cakes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These quinoa cakes are the perfect vegetarian burgers, holding up well and baking nicely. Serve them topped with a poached egg or with a yogurt or vegetable dip for a delightful appetizer.
Ingredients
- 1/2 cup (120 g) quinoa
- 2 eggs, lightly beaten
- Salt, to taste
- Pepper, to taste
- 1 tbsp finely chopped parsley
- 1 tbsp grated cheese
- 1/2 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup (50 g) breadcrumbs
- Olive oil, for frying
Instructions
- Rinse the quinoa under cold water to remove any bitterness. Cook it in 1 cup of salted water over medium heat for about 20 minutes, or until the water is absorbed and the quinoa is tender. Drain well and let it cool.
- In a large bowl, combine the cooked quinoa, lightly beaten eggs, finely chopped onion, garlic, parsley, and grated cheese. Season with salt and pepper to taste.
- Add the breadcrumbs to the mixture and stir until well combined. The mixture should be moist but hold together when formed into a patty.
- Heat olive oil in a frying pan over medium heat. Form the quinoa mixture into small patties and place them in the pan.
- Cook the patties for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Remove from the pan and drain on paper towels. Serve warm, topped with a poached egg or with yogurt or vegetable dip on the side.
Notes
- These quinoa cakes can be served as vegetarian burgers or as an appetizer.
- They hold up well and are great topped with a poached egg or served with a yogurt or vegetable dip.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to maintain crispiness.
- You can substitute red quinoa for a more colorful presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1
- Sodium: 180
- Fat: 7
- Carbohydrates: 22
- Fiber: 3
- Protein: 8
- Cholesterol: 70
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Frequently Asked Questions
Why does the recipe rinse the quinoa before cooking?
Step 1 specifies rinsing the 1/2 cup (120 g) quinoa under cold water before cooking it in 1 cup of salted water for about 20 minutes. Quinoa has a natural coating called saponin that tastes bitter; rinsing removes it and gives the finished cakes a clean, nutty flavor.
How do I keep the cakes from falling apart in the pan?
The binding comes from 2 lightly beaten eggs and 1/4 cup (50 g) breadcrumbs mixed with the cooled quinoa. The instructions are specific about draining the quinoa well and letting it cool before combining — warm, wet quinoa prevents the breadcrumbs from absorbing moisture evenly, making the cakes fragile.
What are the serving options for these cakes?
The notes list three ways: as vegetarian burger patties, as an appetizer, or topped with a poached egg and served with yogurt or a vegetable dip. The article also notes the author has served them at a barbecue as a vegetarian option alongside grilled meat.
Can I reheat leftovers, and how do I keep them crispy?
The notes specifically say to reheat in a skillet to maintain crispiness — the microwave would steam them and soften the exterior. Leftovers keep in an airtight container in the refrigerator for up to 3 days.
