June 5, 2012

Spring Herb Quinoa Cakes

Quinoa cakes! I know whenever I see or hear about some recipe that involves cakes or patties, I smile and nod, knowing that I'll never take the time to shred, mix, pat, fry, etc. But when my friend LBK described these quinoa cakes as having crispy, fried cheese edges, I knew I was going to make them. 

The other clincher was the addition of mint. Ever since my remake of this Pea, Radish, Mint Feta salad, I am totally intrigued by mint in savory dishes. It's a really unexpected, fresh flavor. (Also taps into my love of Thai food.)

So take the time to chop, mix, pat, and fry! It's not as much work as I thought, I promise. The cakes also freeze really well for reheating later.

Spring Herb Quinoa Cakes
Adapted from Two Tarts

2 cups cooked quinoa
2 eggs
2 Tbsp chopped mint
2 Tbsp chopped oregano
1 large shallot, minced
1/2 c. grated Parmesan
1/2 c. Panko bread crumbs
Salt and pepper
Olive oil for frying

Mix together cooked quinoa, eggs, herbs, cheese, and bread crumbs. Salt and pepper to taste. Heat a large frying pan with a drizzle of olive oil over medium heat. 

Form quinoa mixture into 2" patties with your hands (try to make them flat). Place gently into frying pan and do not disturb for at least 2 minutes. Flip gently and fry on other side until browned. 

Serve over a bed of veggies of your choosing with extra grated cheese if desired. Also would work in a pita with veggies. 

Makes 8-10 patty cakes.