Crispy Quinoa Cakes with Roasted Red Pepper Cashew Cream
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon salt to taste
- 1/3 cup freshly grated parmesan cheese
- 4 large eggs beaten
- 1/4 cup minced red onion
- 3/4 cup filtered water
- 1/4 cup finely chopped fresh basil
- 2 1/2 cups cooked white quinoa at room temperature
- 1/2 cup finely minced red onion
- 1 1/2 cup bread crumbs (since i cook gluten-free i made my bread crumbs by pulsing an udi's bagel in the food processor)
- olive oil or clarified butter for coating pan
- 1 1/2 cups raw cashews soaked in water for 30 minutes and drained
- 1 roasted red bell pepper seeds and skin removed (from a jar is fine)
- 1 small clove of garlic
- 3/4 tablespoon lemon juice
- Carbohydrate 20.5722045317178 g
- Cholesterol 1064.83333333333 mg
- Fat 51.0996925000287 g
- Fiber 1.71493541452709 g
- Protein 42.9332203126565 g
- Saturated Fat 13.8993325833352 g
- Serving Size 1 1 -6 serving (365g)
- Sodium 790.59769687522 mg
- Sugar 18.8572691171907 g
- Trans Fat 5.3744518333388 g
- Calories 696 calories
In a large bowl combine the quinoa, eggs, and salt; stir to mix well. Add the basil, red onion, cheese, garlic, and breadcrumbs to the bowl; stir, then let the mixture sit for a few minutes so that the bread crumbs can absorb some of the moisture. If your mixture is too wet you can add a little more breadcrumbs at this point and if it is too dry add a small amount of water.Heat a tablespoon of olive oil or clarified butter in a large, heavy skillet over medium-low heat. Form the mixture into 12 small patties; when the oil is hot place enough patties in the skillet so that it is full, but the patties still have room in between them. Cover, and cook for 7-10 minutes, until the bottoms are crisp and deeply browned. Carefully flip the patties with a spatula and cook the second side for about 7 minutes more. Remove from the skillet and cool on a wire rack while you cook the remaining patties.Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.
