Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli
Servings: 6
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