Makes 10 to 12
Adapted from spoonforkbacon.com
Ingredients:
2 cups cooked quinoa
2/3 cup grated fontina cheese (or Daiya mozz. cheese for DF)
3 tablespoons all purpose flour (or GF flour)
2 green onions, thinly sliced
2 eggs, lightly beaten
2 teaspoons freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
salt to taste
2 cups cooked quinoa
2/3 cup grated fontina cheese (or Daiya mozz. cheese for DF)
3 tablespoons all purpose flour (or GF flour)
2 green onions, thinly sliced
2 eggs, lightly beaten
2 teaspoons freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
salt to taste
Directions:
1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
2. Pour oil into a large sauté pan and place over medium heat.
3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
2. Pour oil into a large sauté pan and place over medium heat.
3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
Eat alone or with Ranch dressing or tzatziki sauce. Yum.
