Quinoa Cakes Recipe
Wild rice, kale, leek, roasted tomato, creamed mozzarella, aioli
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Ingredients
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Quinoa Cakes
Method
Cooking Instructions
- 1
Prepare the Quinoa and Wild Rice
Cook quinoa and wild rice separately according to package instructions. Once cooked, let them cool slightly.
- 2
Sauté the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped leeks and kale, sautéing until the kale wilts and leeks are soft, about 5 minutes.
- 3
Combine Ingredients
In a large bowl, combine cooked quinoa, wild rice, sautéed vegetables, roasted tomatoes, creamed mozzarella, egg, bread crumbs, salt, and black pepper. Mix well until combined.
- 4
Form the Cakes
Shape the mixture into patties, about 2 inches in diameter. You should be able to make about 10-12 cakes.
- 5
Cook the Cakes
In the skillet, heat the remaining tablespoon of olive oil over medium heat. Cook the quinoa cakes in batches for 4-5 minutes on each side until golden brown.
- 6
Serve
Serve warm with aioli drizzled on top or on the side.
