Crisp Quinoa Cakes With Pine Nuts and Raisins
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 cakes
- 1cup quinoa
- Salt
- ¼cup pine nuts
- 1/4 cup raisins
- ¼cup chopped fresh parsley
- ½cup freshly grated Parmesan
- Freshly ground black pepper
- 2tablespoons olive oil
- Lemon wedges for serving
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)
167 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put the quinoa, a large pinch of salt and 2¼ cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
- Step 2
Heat the oven to 200. Fold the pine nuts, raisins, parsley, and Parmesan into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
- Step 3
Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.
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Cooking Notes
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louise S
Added 2 eggs, some flour, few tablespoons buttermilk Also- where I come from, quinoa is cooked 1:1 grain to water. In the end, delicious!
Reuben Snipper
Add flour and an egh.
sl(i)m
Fresh from the frying pan. Tasting good. I added two slightly beaten eggs to the mix because otherwise they would not have stayed together. Also, I oiled the spatula I used to put the cakes into the frying pan, so they slid off easily.
Kathleen
I've made these now several times using white quinoa, and they are wonderful! I use golden raisins, and add garlic, scallions, and thyme. You'll be amazed at the difference as soon as you stir everything together - you can tell they will easily make great cakes. Just make sure to cook them low and slow. Enjoy!
Adah
I had the same problem. The patties fell part. I might try and add an egg the next time, but I would appreciate suggestions.
Kathleen
Should anyone be seeking a recipe for a quinoa 'frittata' with pine nuts and raisins, I can help, once I've re-created tonight's effort and recorded the ingredients/measurements. I used red quinoa. Is that why I couldn't form the cakes? I ended up adding an egg and some panko, but they still fell apart. The end result was delicious and crunchy - started in a cast iron skillet and finished under the broiler, and I'll do it again, but I did something wrong. Ideas?
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