Quinoa Cakes With Gruyère and Herbs
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.
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)
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.
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