Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli
User Reviews
5
-
Servings
6
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Cuisine
Vegetarian
Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli
Description
Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli features a base of cooked quinoa mixed with grated fontina cheese, flour, lightly beaten egg, and sliced green onion. The mixture rests briefly before being shaped into small patties and pan-fried in olive oil until golden on both sides. The accompanying aioli blends roasted garlic head with mayonnaise, fresh lemon zest and juice, cayenne pepper, and seasoning to create a smooth, flavorful sauce. The cakes provide a satisfying balance of crispness outside with a soft, cheesy interior, while the aioli adds a tangy, slightly spicy creaminess.
These cakes can be served warm alongside the lemony aioli as a snack, appetizer, or light vegetarian meal. Their mild cheese and herb flavors make them versatile for pairing with salads or steamed vegetables. The recipe’s moderate yield makes it practical for family dinners or casual gatherings.
Making the aioli with roasted garlic gives it a mellow garlic flavor that pairs well with the quinoa’s nuttiness. Allowing the quinoa mixture to rest before forming patties helps with binding, ensuring the cakes hold together well during frying. Prepared cakes can be cooked in batches and kept warm prior to serving.
Ingredients
- 2 cups quinoa cooked
- ⅔ cup fontina cheese grated
- 3 tablespoons all-purpose flour
- 2 green onion thinly sliced
- 1 egg lightly beaten
- 2 teaspoons black pepper freshly ground
- 2 ½ tablespoons extra virgin olive oil
- salt to taste
aioli
- ½ cup mayonnaise light
- 1 garlic head, roasted
- 1 lemon zested and juiced
- ¼ teaspoon cayenne pepper
- salt to taste
- black pepper to taste
Instructions
- 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.
- Pour oil into a large sauté pan and place over medium heat.
- Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
- 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.
- For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.
Notes
- This recipe yields about 10 to 12 quinoa cakes depending on patty size.
- Allow the quinoa mixture to rest for a few minutes before shaping to help it bind better.
- Cook the cakes in batches to maintain even heat in the pan and ensure a crisp crust.
- Serve the cakes warm with the lemon and roasted garlic aioli for best flavor.
User Reviews
Overall Rating
5
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