Gluten Free Quinoa Cakes with Mushroom Sauce

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!

September 2, 2015

Dietary Consideration

serves for

6

total time

0 HR 45 MIN

ingredients

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
herb and mushroom sauce
herbs
rosemary, tarragon, thyme

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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