Crispy Quinoa Cakes


1 and 1/2 cups packed cooked quinoa
1/4 cup each, celery, carrot, onion, finely diced
3/4 cup scallions, chopped
2 large eggs, beaten
1/2 cup goat cheese
1/3 cup instant potato flakes
1 cup ap flour or potato flour
1 tbs extra virgin olive oil
Canola oil for frying
kosher salt and black pepper to taste
  • Heat 1 tbs olive oil in a large skillet. Add the celery, carrot and onion and using medium heat, cook until tender.
  • Transfer mixture to bowl and allow to cool completely.
  • Add the cooked quinoa to the bowl, along with the scallions, goat cheese and eggs.
  • Mix by hand until well incorporated, then add 1/3 cup of instant potato flakes, season with salt and pepper then combine until mixture is firm enough to hold together.
  • Form the mixture int 8 balls of equal size. 
  • Pour enough canola oil in a nonstick skillet so it measures about 1 inch deep and heat the oil to 350 degrees.
  • Prepare a wire rack to place the balls atop after frying.
  • Add the flour to a shallow dish and coat each ball evenly, knocking off excess.
  • Cook two or three quinoa cakes at a time in the hot oil until golden brown, turning as needed. About 5 minutes total.
  • Place on a wire rack to drain. This will help to keep them crispy.
Recipe adapted from a recipe by: Bonnie S. Benwick




20 min


5 min


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