Crispy Quinoa Cakes

Ingredients:

• 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

Method:

• 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