Funny how the weather is. Last year at this time it was in the low 80’s. This week, in the 20’s and 30’s. The garden is still drab and frozen, so while thoughts have turned to spring, the weather has yet to.
I am really looking forward to the cooler salads of summer, but for now I still want something warm on the plate. Taking advantage of the current craze for quinoa, plus the addition of home grown food (the shallots, garlic, and pickled pepper) this recipe doesn’t require a special trip to the store unless you don’t have quinoa in the pantry, in which case you could experiment with other grains or maybe couscous.
My first attempt was a miserable failure, the mixture was far too loose to form into cakes, let alone roll in panko crumbs. Even when I added the crumbs as a binder, it was still too loose. So I popped the mixture into the freezer for 15 minutes. That did the trick!
These cakes are crunchy on the outside, tender on the inside. Serve two cakes as an appetizer – a stack as an entree.
Cheesy Quinoa Cakes
Makes about a dozen cakes
2 cups (500 ml) cooled cooked quinoa
1 egg lightly beaten
2-3 oz (50-75 g) goat cheese in little pieces – room temperature
1 tablespoon (15 ml) minced celery
1 tablespoon (15 ml) minced shallot – you could use onion
1 clove garlic finely minced
1 tablespoon (15 ml) minced sweet pepper
Small pinch of salt
1/8 to 1/4 teaspoon (.5 – 1 ml) freshly ground black pepper
1 cup (250 ml) panko crumbs (or regular breadcrumbs)
2 tablespoons (30 ml) plus 1 teaspoon (5 ml) olive oil
Small tossed salad
- In small saute pan, heat 1 teaspoon (5 ml) oil over medium high heat until hot
- Add celery, shallot, garlic and sweet peppers and small pinch of salt
- Reduce heat to medium, and sweat the vegetables, stirring often until soft and fragrant – about 3 minutes – don’t burn the garlic
- Remove vegetables from heat and allow to cool to room temperature
- In a small bowl, gently combine cooked quinoa, cooled vegetables, goat cheese, pepper and one beaten egg – do not mix vigorously or the quinoa may turn to mush.
- Add the bread crumbs and gently mix again
- Put mixture into the freezer for 15 minutes
- Remove mixture from freezer and form into balls – about 1.5 inches (3 cm) in diameter
- Heat two tablespoons oil in skillet over medium high heat
- Place quinoa cheese balls into pan and press down lightly to form a patty
- Cook until golden brown. Turn carefully and brown second side
- Repeat with remaining mixture, you may need to add more oil
Serve over a small salad.
It’s not spring, but she’s coming. And I can’t wait!
Until next time, Eat Well & Keep Digging.
March 19, 2013
A simple, easy to make recipe, David, and one that would make a great lunch or light dinner. I like, too, that I’ve all of the ingredients, save the goat cheese, but that’s certainly not a problem to get. This morning, I saw a chart on a news program that compared last year’s March temps with our current weather and the average temps. 2013 doesn’t look good, no matter how it’s compared.
March 19, 2013
It was simple John, after I had it i thought it may have been a better move add another egg (or two) to do the whole batch as a quinoa frittata. That would have been good too!
March 20, 2013
I’m sure most of the best recipes have involved an element of trial-and-error!
Like you, I’m also pining for a summer salad. I might possibly be able to sow some seeds this coming weekend, but the weather here is definitelt NOT good. After freezing temps last weekend we now have torrential rain and the ground is completely saturated.