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Recipe
Appetizer
Gluten Free Quinoa Cakes with Mushroom Sauce
By FDL
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If you're looking to make an original appetizer for your next dinner part try this gluten-free, dairy-free quinoa cakes with a herb and mushroom sauce recipe!
Ingredients
For the cakes
- Quinoa 175 g, cooked
- Eggs 2, large, beaten
- Onion 1, small, finely chopped
- Salt 1/4 tsp
- Vegan cheese 100 g, grated
- Garlic 1 clove, finely chopped
- Breadcrumbs (gluten-free) 50 g
- Water (if needed)
- Vegetable oil for shallow frying
To serve
To garnish
- Herbs rosemary, tarragon, thyme
Info box
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 6
Preparation
To prepare the gluten free and dairy free quinoa cakes start combining the quinoa, eggs, and salt in a mixing bowl.
Stir in the onion, cheese, and garlic. Add the breadcrumbs, stir, and leave to stand for a few minutes until the moisture is absorbed.
Add more breadcrumbs to firm up the mixture, if necessary or a little water to moisten the mixture.
Shape into 6 small patties.
Heat the oil in a frying pan over a medium-low heat.
Add the patties and cook for 7-10 minutes until the base is browned.
Turn over and cook for a further 7 minutes, drain on absorbent kitchen paper and serve with herb and mushroom sauce.
Garnish the gluten free and dairy free quinoa cakes with herbs.
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