Mmmm…. These quinoa cakes were a hit with my family and they would make a great addition to a potluck with friends. Simple and versatile, they’d do well being served with a variety of other dishes.
As I’m adding the photo to this blog post (early in the morning before my kids are awake), Leif has woke up and walked sleepily over to the picture and asked me to make this meal again. Okay then.
Here’s what I did:
Quinoa Cakes with Roasted Garlic and Lemon Aioli
- 1 cup Quinoa, uncooked
- 2 cups Water
- 2/3 cup Fontina Cheese, grated
- 2- 4 Green Onions, thinly sliced
- 3 tbsp All Purpose Flour
- Salt to taste
- 2 tsp freshly ground Pepper
- 1 Egg, lightly beaten
- 1 head of Garlic, roasted
- 1/2 cup Mayo
- 1 Lemon, zested and juiced
- 1/4 tsp Cayenne Pepper
- Salt and Pepper to taste
- Cut the top of a head of garlic, wrap in tin foil and roast in the oven at 400’F for about 40 minutes.
- In a lidded pot, put the quinoa and 2 cups water. Bring to a boil, lower heat, cover and simmer for 10 minutes or cooked all the way though.
- Grate the cheese into a medium bowl. Add the warm quinoa and mix while the cheese melts. Allow to cool to room temperature.
- Add the sliced green onion, flour, salt and pepper and stir to combine. Stir in the lightly beaten egg and allow the mixture to sit for 5 minutes.
- Heat butter in a cast iron (or other) skillet.
- Form 1/4 cup patties with the quinoa mixture and place in the heated skillet. Cook cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
- Place the roasted garlic squeezed out of it’s skin, mayo, lemon zest and juice, cayenne, salt and pepper into a food processor and process until smooth. Taste and adjust. Serve alongside the warm quinoa cakes.