Ingredients
-
1 1/2
-
1 1/2
-
1/2
-
1/2
-
3
-
1/2
-
1/4
-
3
-
3
-
1/4
-
2
-
1 1/2
-
1/4
-
1
-
Directions
Quinoa Cakes With Lemon Yogurt Sauce, These delicate cakes may crumble a bit while being formed, but will firm up during frying Alongside a leafy green salad, serve two cakes for lighter appetites, or three for hungrier folks , These delicate cakes may crumble a bit while being formed, but will firm up during frying Alongside a leafy green salad, serve two cakes for lighter appetites, or three for hungrier folks
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Steps
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1
Done
|
In Fine Sieve, Rinse Quinoa Under Cold Water; Drain. in Saucepan, Bring Quinoa, Broth and 1 1/2 Cups Water to Boil. Reduce Heat; Simmer, Covered For 15 Minutes. Drain in Fine Sieve; Let Cool Completely in Sieve. |
|
2
Done
|
Meanwhile, in Skillet, Heat 1 Tablespoons of the Oil Over Medium Heat; Fry Onion, Garlic, Salt and Pepper, Stirring Occasionally, Until Onion Is Softened, About 4 Minutes. Add Spinach; Cook, Stirring, Until Wilted and No Liquid Remains, About 3 Minutes. Let Cool; Coarsely Chop. |
|
3
Done
|
Lemon Yogurt Sauce: Stir Together Yogurt, Onions, Lemon Juice, Salt and Pepper. Set Aside in Refrigerator. |
|
4
Done
|
in Large Bowl, Whisk Together Egg, Parmesan Cheese, Flour, Baking Powder and Lemon Rind; Fold in Quinoa and Spinach Mixture. With Wet Hands, Form Into 16 Cakes; Transfer to Waxed Paper-Lined Tray. Refrigerate For 1 Hour. |
|
5
Done
|
in Nonstick Skillet, Heat Half of the Remaining Oil Over Medium-High Heat; Fry Half of the Cakes, Turning Once With 2 Spatulas, Until Golden Brown, About 8 Minutes. |
|
6
Done
|
Keep Warm on Baking Sheet in 200f Oven. Repeat With Remaining Oil and Cakes. |
|
7
Done
|
Serve Drizzled With Lemon Yogurt Sauce and Sprinkled With Sesame Seeds. |
