Gluten Free and Dairy Free Quinoa Cakes recipe

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

Herb and mushroom sauce

To garnish

Herbs rosemary, tarragon, thyme

Info box

Preparation time 30 m
Cooking time 15 m
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.

Virgilio Martinez: 'Teamwork is Technique'

Recipe

Appetizer