Wednesday, June 13, 2012


Spicy Quinoa Cakes with Lime & Cilantro Sour CreamI’ve been obsessing over making quinoa cakes since I had them at Lodge in Williamsburg a few weeks back…2 cups cooked Quinoa (I used a combo of black and white quinoa)3 Eggs, lightly beaten 1 Jalapeno, seeds removed, minced1 clove Garlic, minced1 small Red Bell Pepper, chopped in to small pieces1/2 cup chopped Cilantro 3/4 cup Bread Crumbs (plus more if needed)Salt to tasteOlive oil1 small container Sour Cream1 1/2 Limes In a bowl, season quinoa with salt. Add garlic, red pepper, 1/4 cup of cilantro, jalapeno to the quinoa and mix together. Add eggs and toss together. Add bread crumbs and mix together. Let sit for a few minutes until the liquid is absorbed (you’re going to form patties, so add more breadcrumbs if it’s too soft, or a little bit of water if too dry). Form into patties with your hands (whichever size you like, but make sure they’re not too thick). Heat olive oil in a saute pan. Cook each side of the patties on low/medium heat until brown, carefully flipping over. For the sour cream, combine remaining cilantro and juice from the limes and mix together. Top quinoa cakes with lime & cilantro sour cream and serve. 





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