Crisp Quinoa Cakes With Cilantro, Scallions and Sriracha
Published February 1, 2014
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
1 cup quinoa
Salt
½ cup chopped fresh cilantro
¼ cup chopped scallions
1 tablespoon sriracha
Freshly ground black pepper
2 tablespoons olive oil
Lime wedges for serving
Nutritional analysis per serving
13 grams carbs; 98 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 66 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the quinoa, a large pinch of salt and 2 ¼ cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
- Step 2
Heat the oven to 200. Fold the cilantro, scallions, and sriracha into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
- Step 3
Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lime wedges.
Private Notes
Comments
This is a great recipe using things you happen to have around. I chopped up kim chee since I didn't have scallions and instead of siracha, I used a scoop of chili sauce that I got from a Chinese grocery store.
The cakes don’t form. Need a stronger bonding agent. The flavors are great so i simply fried quinoa a little after cooking and turned it into a quinoa bowl, added poached egg and avocado. Delicious.
The cakes don’t form. Need a stronger bonding agent. The flavors are great so i simply fried quinoa a little after cooking and turned it into a quinoa bowl, added poached egg and avocado. Delicious.
I made the quinoa in advance and it didn’t form well into patties even though I added an egg.
This is a great recipe using things you happen to have around. I chopped up kim chee since I didn't have scallions and instead of siracha, I used a scoop of chili sauce that I got from a Chinese grocery store.