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
Units
Scale
- 1/2 cup (120 g) quinoa
- 2 eggs, lightly beaten
- Salt, to taste
- Pepper, to taste
- 1 tablespoon finely chopped parsley
- 1 tablespoon 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