This Recipe Provided by Success® Rice

Cheesy Jalapeño Quinoa Cakes with Aioli

1 year ago

1 bag Success® Tri-Color Quinoa
3/4 cup grated Fontina cheese
3 Tbs. gluten free flour
1 Tbs. jalapeño pepper, seeded and finely chopped
2 each green onions (green part only)
1 each egg, lightly beaten
1/2 tsp freshly ground black pepper
Salt, to taste
2 Tbs. extra virgin olive oil
For the Aioli:
1/2 cup mayonnaise
1 each garlic clove, minced
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1/8 tsp. ground red pepper (cayenne)
For the cakes:
Prepare quinoa according to package directions. Place all quinoa cake ingredients except oil in a mixing bowl. Stir until well blended. Season to taste with salt. Meanwhile, heat oil in a large skillet over medium heat. Form quinoa mixture into small patties (about 1/4 cup for each). Place patties a few at a time in heated skillet. Cook approximately 5 minutes per side or until golden brown. Keep quinoa cakes warm while frying remaining cakes. Serve with aioli. For the Aioli:
Combine mayonnaise, garlic, zest and juice of lemon and cayenne pepper in food processor bowl. Blend until smooth. Season to taste with salt and pepper. Serve with warm quinoa cakes.
*Recipe Tip: Make into smaller one bite size patties for a great appetizer idea for the big game this weekend!

Your Response
Please be as descriptive as possible.
Learn More

Subscribe For Newsletter

Frequently Asked Questions