Thursday, August 2, 2012

cheesy quinoa cakes with roasted garlic and lemon aioli.

Cheesy Quinoa Cakes with Roasted Garlic and Lemon Aioli from Erin:
Makes 10-12

2 cups cooked quinoa
2/3 cup grated fontina cheese
3 T all purpose flour
2 green onions, thinly sliced
1 egg, lightly beaten
2 tsp freshly ground black pepper
2 1/2 T extra virgin olive oil
salt to taste

1/2 cup light mayonnaise
1 head of garlic, roasted
1 lemon, zested and juiced
1/4 tsp cayenne pepper (less/more depending on how much spice you like)
salt and pepper to taste


For the cakes: Place all ingredients, excepte 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 large sauté pan and place over medium heat. Form 1/4 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

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