CRISPY QUINOA CAKES

CRISPY QUINOA CAKES image

Yield 4 Servings

Number Of Ingredients 16

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2 Cups Cooked Quinoa, room temperature
1 Medium Onion, diced
1 Jalapeno, diced
1 Medium Green Pepper, diced
2 Cloves Garlic, minced
1/2 Cup Corn
1/2 Cup Black Beans
1 Tsp. Ground Cumin
Salt/Pepper, to taste
1 Tbs. Fajitia/Taco Seasoning
2 Tbs. Olive Oil
1/2 Cup Bread Crumbs
3/4 Cup Panko Bread Crumbs
3 Eggs
1/4 Tsp. Dried Oregano
Canola Oil, for searing cakes

Steps:

Preheat oven to 375 1. Heat saute pan over medium heat. Add olive oil and onions. Saute until translucent and add garlic, jalapeno, green peppers. corn and beans. Season with salt, pepper, cumin and fajita seasoning. Saute until peppers are cooked through. Taste, adjust seasonings and remove from heat. 2. While mixture is cooling, whisk the eggs and set aside. In a large bowl, combine the quinoa and cooled onion mixture. Then, stir in the eggs and bread crumbs. Add more bread crumbs if the mixture seems too loose. 3. Then, set a frying pan over medium heat. While pan is heating, use cooking spray to line the inside of a 1/2 measuring cup. Spoon the quinoa mixture into the cup and press down using the 1/3 measuring cup. Then turn the 1/2 cup over and tap the top to release the perfectly formed quinoa cake. 4. Once you've formed the quinoa cakes, pour the canola oil into the hot pan. Place about 3 cakes into the pan and sear on both sides, browning evenly. Remove from pan and set onto paper towel to absorb oil. 5. Place the seared cakes on a cookie sheet and bake for 10 minutes. Serve with sliced avocado, salsa, sour cream and lime.