I have been having a Wonder Years marathon. Its pretty awesome. Did you know netflix now has all the seasons on instant? Did you know that Winnie Cooper grew up to be some brilliant math person who tweets palindromes? Did you know that Travis from Clueless (Breckin Myer) pretty much plays the same exact character on the early episodes of The Wonder Years also? Its weird. I love that show.
Anyway, on the blog we have been posting a lot of Thanksgiving and party food recipes to gear up for December. Parties are fun. It’s a bit stressful to figure out what to bring sometimes. I just happen to have some thoughts on what to bring to holiday parties. Our Bacon Jam. is always a hit. It’s easy to use as a dip, or a spread on a cheese board, or on a crostini. Chocolate Covered Potato Chip are also always a big hit!
These cheesy quinoa cakes are delicious, and they keep really well. You can make them ahead and serve them warm, or just serve them room temp. I love simple, but they are really good with just a little aoili.
♥ Teri
Some other appetizer recipes you might like that are similar:
Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli
INGREDIENTS
- 2 cups cooked quinoa
- ⅔ cup grated fontina cheese
- 3 tablespoons all purpose flour
- 2 green onions, thinly sliced
- 1 egg, lightly beaten
- 2 teaspoons freshly ground black pepper
- 2 ½ tablespoons extra virgin olive oil
- salt to taste
aioli
- ½ cup light mayonnaise
- 1 head of garlic, roasted
- 1 lemon, zested and juiced
- ¼ teaspoon cayenne pepper
- salt and 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
- *Makes 10 to 12 Quinoa Cakes
Did you make this recipe? We want to see!
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Delicious! Used extra sharp cheddar as i did not have fontina cheese. I know that’s a stretch from fontina, but the cakes were amazing anyway. Also only had a few garlic cloves and regular (not light) mayo and used a different recipe for the lemon aioli. Cannot recommend these quinoa cakes enough!
Lovely taste. Now I will be buying quinoa more often. Didn’t have fontina cheese, so I substituted a trio of parmesan, strong cheddar and manchego cheeses, nor did I have green onions, so I substituted part of a red onion, finely chopped. I also had the remnants of a bag of mixed nuts (about a half dozen hazel nuts and a few almonds) so I finely chopped them as well. I fried them in a bit more oil than recommended. My husband and I loved them! Crunchy on the outside and soft and tasty on the inside.
Yes! Glad you love these! Easy to freeze and reheat too!
Oh.
My.
Gosh.
Made it. Loved it.
Did a dinner Mic drop.
Didn’t have fontina. And I was WAY too lazy to get out of my favorite PJs (the blue polka dot ones with the pink waist tie – ADORBS!) to go to the store, so I peeked in the fridge to see what might be in there. I figured with this lovely dish, just about any cheese might do. Low and behold, there sat the grated parm I’d used to make pizza night before last. Decision made. Parm it is!
Other than swapping out fontina for parm, I followed the recipe exactly. Served these yummy discs of love on a bed of lettuce, with sliced cucumber and red onion. Used the delightful Lemon Aioli as dressing for the whole plate.
Well, bless my mismatched socks, if that wasn’t just as wonderful as you promised! Thanks for posting! I have it bookmarked so I can try it with fontina next time. And maybe sharp cheddar the time after that.
:o)
Yay!!!!! :) :) :)
Made them again and this time used cheddar cheese and added chopped jalapeno. Delish!
Ok…. I’m about to get crackin’ makin’ these. COVER ME… I’m goin’ in!
I made these and they were fabulous. Served on a bed of romaine and topped each quinoa cake with a fried egg, then a dollop of the aoli. Also delicious as a veggie sandwich: put in pita bread with cucumber slices, tomato, purple onion and the aoli or any creamy salad dressing.
I’m definitely going to make a vegan version of this recipe also adding sweet corn and tomatoes! I’ll also sub the garlic for black garlic. Thanks for the inspo!