CRISPY QUINOA CAKES WITH ZUCCHINI AND PARMESAN

How to make delicious and crispy quinoa cakes with zucchini and Parmesan: very easy to make, it’s a gluten-free recipe perfect for a brunch or as an appetizer.

Crispy Quinoa Cakes with Zucchini and Parmesan


INGREDIENTS


For the quinoa cakes

Potato ——— 750 g, floury, peeled and cut into chunks

Cream cheese ——————————– 110 g

Parmesan ———————— 60 g, finely grated

Zucchini —————————– 1 large, diced

Quinoa ———- 175 g, rinsed in cold water and drained

Vegetable stock —————————- 500 ml

Cornflour ————– 2 tbsp, plus extra for dusting

Olive oil ——————————— 2 tbsp

Butter ———————————- 2 tbsp

Salt—————————————–

Pepper ——————— black, freshly ground

To serve

Yogurt ———————————- 250 g

Extra-virgin olive oil —————— 2 – 3 tbsp

Mint sprigs ———————————-

Parmesan———————————–


INFO BOX


Preparation time————————-20 m

Cooking time—————————-50 m

Recipe category————————Brunch

Recipe yield——————————-4


PREPARATION


 

HOW TO MAKE CRISPY QUINOA CAKES

FOR THE QUINOA CAKES

To prepare delicious and crispy quinoa cakes first cook the potato in a large saucepan of salted, boiling water until tender to the tip of a knife, about 15-20 minutes usually.

Drain well and leave to steam dry to one side.

Mash well with the cream cheese, Parmesan, and seasoning to taste.

Stir in the zucchini.

Place the quinoa in a large saucepan and cook over a medium heat, stirring, until dried out.

Add the stock, bring to the boil, and then cover and cook over a reduced heat for 15-20 minutes until tender.

Add the quinoa to the potato mixture along with the cornflour. Mash well to combine and adjust the seasoning to taste.

Divide into four portions and shape into thick, even patties.

Dust with more cornflour, shaking off the excess.

Heat the olive oil and butter together in a large non-stick saute pan set over a medium heat until hot.

Pan-fry the patties for 4-5 minutes on both sides, until golden-brown.

Drain on kitchen paper.

TO SERVE

Spoon the yogurt into serving pots. Top with some extra-virgin olive oil and a sprig of mint.

Serve on the side of the crispy quinoa cakes, with a shaving of fresh Parmesan on top of the cakes.

Recipe by: Fine Dining Lovers

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