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Quinoa Cakes with Gruyère and Herbs

Quinoa Cakes with Gruyère and Herbs

  • Makes
    4 servings
  • Cook Time
    30 minutes

These pan-fried, crisp-crusted quinoa cakes can be served on their own with a side dish or can be made into sandwiches by tucking them into buns with toppings. To cook just enough quinoa to make the cakes, in a large saucepan bring 1½ cups water and ½ cup quinoa (rinsed and drained) to a boil. Stir in 1 teaspoon kosher salt, then cover, reduce to low and cook until the water has been absorbed, about 15 minutes. Remove from the heat, uncover, drape a towel across the pan, re-cover and let stand for 10 minutes. Fluff with a fork, spread on a parchment-lined baking sheet and cool to room temperature.

Ingredients
  • 2

    large eggs

  • ⅓

    cup panko breadcrumbs

  • 1½

    cups cooked quinoa, room temperature

  • 2

    scallions, finely chopped

  • ¼

    cup chopped fresh tarragon OR dill OR a combination

  • 3

    ounces Gruyère cheese OR Gouda cheese OR smoked Gouda cheese, shredded (¾ cup)

  • Kosher salt and ground black pepper

  • 2

    tablespoons neutral oil

  • Optional garnish: Mayonnaise mixed with chopped fresh herbs

In a large bowl, beat the eggs, then add the panko and mix until moistened; set aside for 15 minutes to hydrate. To the panko-egg mixture, add the quinoa, scallions, tarragon, cheese, 1 teaspoon salt and ½ teaspoon pepper.

Mix by hand, then form into four 3-inch patties, pressing firmly so they hold together. In a 12-inch nonstick skillet, heat the oil until shimmering. Add the patties and cook until well browned on both sides, flipping once.

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