Let me start off by saying that my boyfriend, a trained chef, had his doubts about this recipe when I brought it up. He questioned if the cakes would fall apart while cooking. But I am glad to say that I proved him wrong! With enough egg to hold the patties together, this recipe turned out perfect! I ate it for lunch every day last week and felt so full! I will definitely be making this again and look forward to making it even better.
- 2 1/2 cups cooked white quinoa, at room temperature (about 1/2 cup dried)
- 4 large eggs, beaten
- 1 teaspoon kosher salt
- 1/4 cup finely chopped fresh basil
- 1/2 cup finely minced red onion
- 1/3 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 1/2 cup bread crumbs (of if you’re gluten-free, you can use more eggs or pulse up gluten free bread or crackers)
- Olive oil or clarified butter for coating pan
- 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
- 3/4 cup filtered water
- 1 small clove of garlic
- 1/4 cup minced red onion
- 3/4 tablespoon lemon juice
- 1 teaspoon salt to taste
- 1 tsp crushed red pepper
- 1/4 tsp cayenne pepper
- 1 tsp sriracha
- 1 tbsp honey
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.
Keep in mind that you can make the cashew cream in advance so it’s ready to serve when you’re done with the quinoa. After cooking up the quinoa cakes, serve immediately with the cashew cream. I served this crunchy cabbage and cashew salad along with the cakes!
Serve with crunchy cabbage salad for a nice pairing!