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10 South African White Wines You Should Try
What if we told you that South African white wines are truly great?
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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