Family Recipes: Crispy Quinoa Cakes
Quinoa has been all the rage lately. Partly because it is delicious, but also because it’s fairly versatile. We recently discovered this recipe for crispy quinoa cakes, courtesy of our friend Aviva Goldfarb at The Six O-Clock Scramble.
If you have a picky eater who needs some encouragement trying something new, serve these quinoa cakes with your child’s favorite dipping sauces. Ask them to taste test all the different sauces and report back on which combination they like best!
Crispy Quinoa Cakes Recipe
- 1 cup of quinoa
- 1 carrot, finely grated, about 3/4 of a cup
- 2 scallions, thinly sliced, green and white parts
- 4 eggs, beaten
- 1/2 cup of low fat cottage cheese
- 3/4 cup of crumbled feta cheese (or use shredded Cheddar cheese)
- 3 Tbsp. of whole wheat flour (or use potato flour or potato starch for a gluten-free option)
- 1/4 tsp. of black pepper
- 1/2 tsp. of ground cumin
- 1/2 tsp. of salt
- 5 – 6 Tbsp. of extra virgin olive oil
- Sauce for dipping (i.e. tomato sauce, ketchup, applesauce, salsa)
1. Cook the quinoa according to the package directions to yield about 2 1/2 cups (no need to measure the cooked quinoa). Remove the lid and remove the pan from the heat to cool. (This can be done up to 24 hours in advance.)
2. In a large bowl, combine the quinoa with the remaining ingredients except the oil and the serving condiments, and mix thoroughly.
3. Heat the oven to 300 degrees, line a baking sheet with a silicone mat or coat it with nonstick cooking spray, and heat 2 Tbsp. of the oil in a large nonstick skillet (use two if you have them) over medium heat. When it is hot, pack some of the mixture into a 1/4 cup measuring cup and drop it into the skillet, flattening it with the bottom of the cup so it’s about 1/4 – 1/2-inch thick. Repeat with enough cakes to fill the pan without crowding it.
4. Cook without moving them for about 4 minutes per side until they are golden brown and crispy on the outside.
5. Transfer the cooked patties to a baking sheet to keep them warm, and repeat with the remaining batter, adding 1 Tbsp. oil to the skillet as needed. The second and third batches will likely cook more quickly, but if they are browning too quickly, reduce the heat.
6. Serve them immediately with tomato sauce, ketchup, or condiments of your choice, or refrigerate them for up to 3 days, or freeze them for up to 3 months.
Do Ahead or Delegate: Cook the quinoa and refrigerate, grate the carrot, slice the scallions, beat and refrigerate the eggs, or fully prepare and refrigerate the batter.
Aviva’s Flavor Boosting Tip: Sprinkle the cakes lightly with cayenne pepper as you add them to the skillet.
More Recipes from The Six O’ Clock Scramble
Check out more recipes from The Six O’Clock Scramble on the Family Room blog. We recommend Aviva’s healthy peanut butter bites snowman, homemade chewy granola bars, and crispy stuffed Tex-Mex potato skins.
Aviva Goldfarb is a Family Dinner Expert and founder and CEO of the family dinner planning site, the Six O’Clock Scramble. Aviva is author of 3 cookbooks including her most recent, “SOS! The Six O’Clock Scramble to the Rescue: Earth Friendly, Kid-Pleasing Meals for Busy Families”, which was named one of the best cookbooks of 2010 by the Washington Post. Aviva is a recent and upcoming Today Show guest and is frequently featured in national parenting, lifestyle and health magazines and TV and radio shows.