Quinoa Cakes With Gruyère and Herbs

Quinoa Cakes With Gruyère and Herbs
Author
Katie Kambridge
Source of Recipe
Christopher Kimball Milk Street, January 2022
Serves/Makes/Yields
4
Recipe Description

These pan-fried quinoa cakes can be served with a side dish or made into sandwiches by tucking them into buns with toppings. To cook enough quinoa to make the cakes, in a large saucepan bring 1½ cups water and ½ cup quinoa (rinsed and drained) to a boil. Stir in 1 teaspoon kosher salt, then cover, reduce to low, and cook until the water has been absorbed, about 15 minutes. Remove from heat, uncover, drape a towel across the pan, re-cover, and let stand for 10 minutes. Fluff with a fork, spread on a parchment-lined baking sheet, and cool to room temperature.

 

Ingredients

2 large eggs

1/3 cup panko bread crumbs

1½ cups cooked quinoa, at room temperature (see headnote)

2 scallions, finely chopped

¼ cup chopped fresh tarragon or dill or a combination

3 ounces Gruyère cheese or Gouda or smoked Gouda cheese, shredded (¾ cup)

Kosher salt and ground black pepper

2 tablespoons neutral oil

Mayonnaise mixed with chopped, fresh herbs (optional, for garnish)

 

Preparation

In a large bowl, beat the eggs, then add the panko and mix until moistened; set aside for 15 minutes. To the panko-egg mixture, add the quinoa, scallions, tarragon, cheese, 1 teaspoon salt, and ½ teaspoon pepper. Mix by hand, then form into four 3-inch patties, pressing firmly so they hold together. In a 12-inch nonstick skillet, heat the oil until shimmering. Add the patties and cook until well browned on both sides, flipping once. Serve with the mayonnaise, if using.

 

Nutrition Information

 None Available.