Let me start by saying these were so freakin’ tasty I pretty much all of them to myself. *oops* Could have been worse… could have been a bag of cookies, right?
I adapted this recipe from a recipe off of recipe on this site. (http://www.cookingquinoa.net/). I use this site quite frequently for meal inspiration. It’s pretty awesome if you are a quinoa lover such as myself 🙂
- Roughly 2 cups of cooked quinoa
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs
- 1/4 cup finely grated cheese (parmesan works well here)
- 1 tbsp all-purpose flour (or gluten-free flour of yoru choice, it’s to help with binding)
- 3/4 tsp (7 mL) baking powder
- Juice from 1/2 lemon
- Yogurt Sauce:
- 1 cup Greek yogurt, plain
- 1/4 cup cilantro, roughly chopped
- 1 tbsp lemon juice
- 1 pinch salt
- 1 pinch pepper
In skillet, heat 1 tbsp of oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Let cool.
Yogurt Sauce: Stir together yogurt, cilantro, lemon juice, salt and pepper. Set aside in refrigerator.
In large bowl, whisk together eggs, cheese, flour, baking powder and lemon rind & juice; fold in quinoa and onion mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. Refrigerate for 1 hour.
In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve with a side of Yogurt Sauce.
They didn’t last long enough for pictures… I’m sorry. I’ll grab one next time, lol.