Quinoa Cakes with Garlic-Lemon Aioli, thanks to Ethan Speizer
These quinoa cakes are crispy, thanks to the addition of mozzarella and parmesan cheese, as well as eggs. Rather than being grain-heavy and dense, these are light and satisfying.
We haven’t tried making the recipe at home yet but we loved the quinoa cakes we ate the morning we made them. This recipe is written in Ethan’s words. Try them. You’ll see that he has worked flexibility in here, so you can make these your own.
Feeds 4 to 6
For the Quinoa Cakes
3 C uncooked Quinoa
1.5 C grated Mozzarella or Gruyere or Fontina
1 C Shaved Parmigiano-Reggiano
6 green onions, chopped
8 eggs, lightly beaten (you might need more or less, depending on size of eggs)
Cracked black pepper to taste
Salt to taste
8 T. Olive Oil for cooking
For the Aioli
2 egg yolks
2 clove minced garlic
Juice and zest of 1 lemon
½ tsp cayenne pepper
Neutral oil for emulsifying
Salt to taste
For the cakes:
- Bring quinoa and 6 cups of salted water to a boil in a saucepan. Once boiling, reduce heat to simmer and cover. After 20 minutes, the quinoa will have cooked.
- Place all ingredients (except oil) in a bowl and stir together until well mixed.
- Pour olive oil in a large sauté pan and place over medium heat.
- Form small patties with the quinoa mixture and place in the heated pan. If the cakes do not hold their shape well, add another egg to mixture.
- Cook cakes for about 4 minutes on each side, or until crispy and golden brown.
- Repeat with remaining patties.
For the aioli:
- In a food processor, combine egg yolks, garlic, lemon juice and cayenne. Pulse to combine.
- With the food processor on, slowly drizzle in oil until a thick emulsion has formed. Add lemon zest and season with salt.
- Place 3-4 quinoa cakes on a plate. Drizzle with aioli and garnish with fresh herbs and/or fresh greens.