I don’t know about you, but with all the grains and beans I cook, I always have leftovers sitting in my fridge. It seems like at the end of the week I need some quick and creative recipes to use up the leftovers.
That is exactly where these yummy “cakes” come in.
These can serve so many purposes as a side dish, a topping for a salad, a quick snack or even a fancy appetizer before a dinner party.
I topped these with a horseradish cream make with Greek yogurt, horseradish and a little rice wine vinegar. Wow! A little dollop on each cake and its a little bite of heaven.
And don’t forget the protein factor!
Recipe~Quinoa Cakes with Horseradish Cream
by Tammy Boyd
2 cups cooked quinoa
1/2 diced red pepper
2 eggs, beaten
3/4 cup panko breadcrumbs
1/4 teaspoon salt
1/8 teaspoon black pepper
2-4 tablespoons coconut oil, or other vegetable oil
Horseradish Cream – this is really a method more than a recipe. I just start here and add more of whatever my taste buds want. Feel free to experiment!
1/4 cup Greek yogurt
1-2 tablespoons prepared horseradish (more if you like it really spicy)
2 teaspoons rice wine vinegar
pinch of freshly ground black pepper
Mix all ingredients together. Preheat a cast iron skillet (any other skillet will do – but cast iron works great for pan frying) and melt 2 tablespoons coconut oil. When the skillet is nice and hot, spoon quinoa mixture into pan and pat flat with a spatula. Don’t freak out like I did at first when you see that the mixture does NOT stick together. I promise as it frys it will do its thing and it will come together.
After about 2-3 minutes, use a fish spatula and gently turn cake. They should be nicely golden brown on each side.
Top with horseradish cream and serve!