The production process is really easy, you just need to adhere to the methods that we have actually created on this web page. The adhering to are the phases of how to cook Crispy Parmesan Quinoa Cakes.
1.5 cups raw quinoa*
1 scallion, sliced
2 cloves garlic, finely chopped
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
2 tbsp fresh chopped oregano
1 cup panko bread crumbs
4 large eggs, beaten
olive oil, for pan frying
*If you already have leftover cooked quinoa, you will need 3 cups of cooked quinoa for this recipe.
- To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.
- Add the scallion, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.
- Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.
- In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy!
Original Recipes visit: Crispy Parmesan Quinoa Cakes @ fifteenspatulas.com
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Originally posted 2017-10-22 05:46:02.