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Crispy Quinoa Cakes

Prep: 15 mins | Cook: 10 mins Total Time: 30 mins


  • 2 ¼ cups cooked quinoa, well drained, squeezed dry
  • 3 garlic gloves minced
  • 1 cup minced white onion
  • 1/2 cup fermented-salted black beans (Temple brand is best), rinsed well or black lentils
  • 1/2 cups shaved Brussels sprouts
  • 3 large eggs beaten
  • 1/3 cup grated Dry Jack Cheese
  • 2 tablespoon Vadouvan curry
  • ½ table toasted ground cumin
  • ½ cup Panko breadcrumbs for the cakes
  • Salt and pepper to taste (start with 3 teaspoons salt & ½ teaspoon pepper)
  • ½ cup Panko breadcrumbs for the final coating
  • Olive oil or Rice bran oil to fry the cakes


  • Sauté the onion, garlic and Brussels sprout in olive oil for 2 to 3 minutes, until tender. Remove from heat and cool.
  • In a large mixing bowl combine the sautéed ingredients with the ½ cup panko, the quinoa, eggs, spices and cheese.
  • Mix well while seasoning.
  • Form patties about the size of a checker piece and coat with the remaining Panko.
  • Fry very briefly in oil until crispy on each side, drain on paper towels and serve warm.

These freeze well and go from freezer to pan to table in just a few minutes. This recipe requires a lot of prep time to make, so make a lot and then freeze them.
Tender, delicious worth all the effort. For serving, finish with our Award winning Leccino Extra Virgin Olive Oil.

© 2015 Il Fiorello Olive Oil Company
Recipe adapted from Chef Marvin Martin