Quinoa Cakes with Yogurt Tahini Sauce
These quinoa cakes were inspired by Mark Bittman’s Crisp Quinoa Cake recipe from the New York Times Magazine. Instead of using a binder (such as an egg) to hold the cakes together, he simply cooks the quinoa until it’s starchy and sticky. Brilliant! These cakes are flavored with scallions, mint and peas and are served with a seriously addicting Yogurt Tahini Sauce. Serve the quinoa cakes as an appetizer, side dish or even main course. They’re sure to disappear fast!
Ingredients
- 1 cup quinoa
- Salt
- 2 green onions , thinly sliced
- ½ cup blanched peas or defrosted frozen peas
- Zest and juice from 1 small lemon
- ¼ cup chopped mint
- Freshly ground black pepper
- 2 tablespoons ghee or extra virgin olive oil
- Yogurt Tahini Sauce for serving
Instructions
- Using a strainer, rinse the quinoa well in cold water and shake dry. Put the quinoa in a medium pot with 2¼ cups water and season generously with salt. Bring to a boil, then reduce to a simmer and cook, covered, until the water is absorbed and the grains are very tender and starchy, about 25-30 minutes. Transfer the quinoa to a large bowl and cool slightly.
- Add the green onions, peas, lemon zest, lemon juice and mint to the quinoa and stir until combined. Season with salt and pepper to taste. Form the mixture into 8-10 patties. Do Ahead: The cakes can be made up to 8 hours in advance; transfer them a parchment or wax paper-lined baking sheet, cover them tightly with plastic wrap and refrigerate until ready to cook.
- Heat the ghee or olive oil in a large non-stick skillet (alternatively, the cakes can be cooked in batches in a smaller skillet). Add the quinoa cakes and cook until the bottoms are golden brown and crispy, about 4-5 minutes. Flip the cakes over and cook until crispy on the other side, about 4 minutes longer. Remove from heat and sprinkle with salt. Serve the quinoa cakes with a drizzle of Yogurt Tahini Sauce, passing more at the table.