Gluten Free and Dairy Free Quinoa Cakes recipe

Recipe

Appetizer

Gluten Free Quinoa Cakes with Mushroom Sauce

By FDL

Do you like this recipe? Vote now!

Thank you for your rating!

Post already rated

Error

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.

Frédéric Anton's Produce-based Cuisine

Recipe

Appetizer