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Gluten Free Quinoa Cakes with Mushroom Sauce

Gluten Free Quinoa Cakes with Mushroom Sauce

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!

02 September, 2015
Average: 1 (2 votes)

Dietary Consideration

serves for


total time

0 HR 45 MIN


175 g, cooked
2, large, beaten
1, small, finely chopped
1/4 tsp
Vegan Cheese
100 g, grated
1 clove, finely chopped
Gluten Free Breadcrumbs
50 g
(if needed)
Vegetable oil
for shallow frying
rosemary, tarragon, thyme


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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