Imagine biting into a golden, crispy cake that's packed with protein, bursting with cheesy goodness, and so irresistible that even picky eaters will be asking for seconds! These Crispy Parmesan Quinoa Cakes are not just another healthy recipe - they're a culinary game-changer that transforms humble quinoa into a mouthwatering dish that will have your taste buds dancing. Perfect for breakfast, lunch, or a stunning appetizer, these cakes are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 cakes
Ingredients
- 1 cup cooked quinoa
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 eggs
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Ensure the quinoa is cooked and cooled to room temperature. If not already prepared, cook quinoa according to package instructions and let it cool completely.
- In a large mixing bowl, combine the cooked quinoa, grated Parmesan cheese, breadcrumbs, chopped green onions, garlic powder, salt, and pepper. Mix thoroughly to distribute ingredients evenly.
- Crack the eggs into the quinoa mixture and mix well until all ingredients are fully incorporated and the mixture holds together when pressed.
- Using clean hands, form the quinoa mixture into 6 equal-sized patties, each approximately 3 inches in diameter and about 1/2 inch thick. Gently compact the patties to ensure they hold their shape.
- Heat olive oil in a large non-stick skillet over medium heat. The oil should cover the bottom of the pan with a thin layer.
- Carefully place the quinoa cakes into the hot skillet, cooking for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan, cooking in batches if necessary.
- Transfer the cooked quinoa cakes to a paper towel-lined plate to absorb excess oil and let them rest for 2-3 minutes before serving.
- Serve hot, optionally garnished with additional chopped green onions or a side of yogurt or sour cream dipping sauce.
Tips
- Make sure your quinoa is completely cooled before mixing - this helps the cakes hold together better.
- Use a non-stick skillet and ensure the oil is hot but not smoking for the perfect crispy exterior.
- Don't flip the cakes too early - wait until they're golden brown and crisp on one side.
- If the mixture feels too wet, add a few extra breadcrumbs to help bind the cakes.
- For extra flavor, experiment with adding herbs like fresh parsley or dill to the mixture.
- These cakes can be prepared ahead and stored in the refrigerator, making them perfect for meal prep.
- Serve immediately for the crispiest texture, but they can be reheated in a dry skillet if needed.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 7g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 55mg
