CRISP QUINOA CAKES WITH PINE NUTS AND RAISINS
Provided by Mark Bittman
Categories brunch, lunch, weekday, appetizer, dessert, main course, side dish
Time 1h15m
Yield 8 to 10 cakes
Number Of Ingredients 9
Steps:
- Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
- Heat the oven to 200. Fold the pine nuts, raisins, parsley, and Parmesan into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
- Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 27 grams, Carbohydrate 73 grams, Fat 38 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 400 milligrams, Sugar 12 grams
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