Quinoa Cakes with Basil-Chive Cream

Quinoa Cakes with Basil-Chive Cream Good news, everyone! I won’t be living on the streets! My new roomie and I applied for the cutest, most charming, and (rather unfortunately) tiniest little apartment there ever was on Friday and we were just informed today that we got it! I sign on the dotted line tomorrow! The place is quaint and packs in a lot of charm. The downside – it’s a 4th floor walk up. The upside – exposed brick walls, cute neighborhood, and laundry in the building. And I’ve finally decided on a pink, chambray, and navy blue color scheme. Phew. That serious decision was really weighing on me. So that’s the good news. The bad news is that I didn’t realize how sweaty of a person I am until last week. I mean, it’s not even that hot outside, but walking around the city has made me realize that I dampen quite quickly. I don’t know why anyone is New York City would not shower at night. Welp… What are you gonna do? I wish I could say we’re celebrating the fact that I won’t be homeless/living on my brother’s couch with more than quinoa, but… These are pretty damn good, so they’ll just have to do. They are cheesy and crispy because they are pan-seared, but they’re still healthy and substantial.

Quinoa Cakes with Basil-Chive Cream
 
Prep time
Cook time
Total time
 
Cheesy pan-fried quinoa cakes topped with a dollop of basil-chive creme fraiche.
Author:
Yield: Serves 4 to 6
Ingredients
FOR THE CAKES:
  • 1 cup water
  • ½ cup quinoa
  • Kosher salt
  • Freshly ground black pepper
  • 4 large eggs, beaten
  • 1 cup plain bread crumbs
  • ¼ cup grated Parmesan cheese
  • 4 ounces goat cheese, crumbled
  • ½ red onion, diced
  • ¼ cup chopped chives
  • 4 tablespoons vegetable oil
FOR THE CREAM:
  • ¾ cup creme fraiche
  • ¼ cup chopped basil leaves
  • 2 tablespoons chopped chives
  • 2 teaspoons fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
Directions
FOR THE CAKES:
  1. Combine the water, quinoa, ½ teaspoon of salt, and ¼ teaspoon of pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for about 15 minutes, until all of the liquid is absorbed into the quinoa. Remove from the heat and let cool slightly.
  2. Stir together the quinoa, eggs, bread crumbs, cheeses, red onion, and chives in a medium bowl to combine. Season with salt and pepper.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Form the quinoa mixture into 12 patties. Working in batches, cook the patties for 4 to 5 minutes per side, adding more oil as needed, until golden brown.
FOR THE CREAM:
  1. Stir together the crème fraiche, basil, chives, and lemon juice in a small bowl to combine. Season with salt and pepper, to taste. Top each quinoa cake with a dollop of cream and serve.

 

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