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Crispy Quinoa Cakes with Roasted Red Pepper Cashew Cream

Crispy Quinoa Cakes with Roasted Red Pepper Cashew Cream Recipe

Who loves quinoa? WE do! It’s healthy, easy to cook with, and delicious. And these quinoa cakes? Crazy-versatile. Whip them up as an appetizer, serve them as a side or a snack, even put them on buns and top with some roasted veggies and this cashew cream sauce for an amazing spin on a veggie burger. They do the work!

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Crispy Quinoa Cakes with Roasted Red Pepper Cashew Cream

Crispy Quinoa Cakes with Roasted Red Pepper Cashew Cream Recipe

These Crispy Quinoa Cakes are a meatless main dish everyone will love! Inspired by Little Quinoa Patties from Heidi Swanson’s Super Natural Every Day.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings

Ingredients

  • 2 1/2 cups cooked white quinoa, at room temperature
  • 4 large eggs, beaten
  • 1 teaspoon kosher salt
  • 1/4 cup finely chopped fresh basil
  • 1/2 cup finely minced red onion
  • 1/3 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 1/2 cup bread crumbs (since I cook gluten-free, I made my bread crumbs by pulsing an Udi’s bagel in the food processor)
  • Olive oil or clarified butter for coating pan

Instructions

  1. In a large bowl combine the quinoa, eggs, and salt; stir to mix well. Add the basil, red onion, cheese, garlic, and breadcrumbs to the bowl; stir, then let the mixture sit for a few minutes so that the bread crumbs can absorb some of the moisture. If your mixture is too wet you can add a little more breadcrumbs at this point and if it is too dry add a small amount of water.
  2. Heat a tablespoon of olive oil or clarified butter in a large, heavy skillet over medium-low heat. Form the mixture into 12 small patties; when the oil is hot place enough patties in the skillet so that it is full, but the patties still have room in between them. Cover, and cook for 7-10 minutes, until the bottoms are crisp and deeply browned. Carefully flip the patties with a spatula and cook the second side for about 7 minutes more. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Notes

Make about 1 cup of dried quinoa according to package instructions to get 2 1/2 cups cooked.

I cook my patties in a cast iron skillet on medium-low. If you see that your patties are not browning after the first side has cooked for 10 minutes crank up the heat on your stove a bit and continue to cook the patties until they are browned.

You can serve these Crispy Quinoa Cakes with a number of different sauces; if you’re short on time, a good jarred marinara will definitely work, but I love using this Roasted Red Pepper Cashew Cream. If you have leftovers, it makes a tasty veggie dip or sandwich spread!

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Roasted Red Pepper Cashew Cream

Ingredients

  • 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
  • 1 roasted red bell pepper, seeds and skin removed (from a jar is fine)
  • 3/4 cup filtered water
  • 1 small clove of garlic
  • 1/4 cup minced red onion
  • 3/4 tablespoon lemon juice
  • 1 teaspoon salt to taste

Instructions

  1. Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.

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65 Comments

  • Reply
    Andrea
    March 15, 2016 at 3:40 pm

    I just served these at my Girls Mastermind Lunch and they were a hit. This sauce is totally addictive!

  • Reply
    L rdders
    March 23, 2016 at 5:30 pm

    Are these manageable without cheese?

  • Reply
    Duncan
    April 12, 2017 at 11:17 pm

    It has eggs in it! It’s not a true vegetarian dish. Vegetarians don’t eat eggs – at least the ones I know don’t.

    • Reply
      Alissa
      April 13, 2017 at 9:07 am

      Hi Duncan! I think you’re mixing up vegetarians and vegan. Vegetarians don’t eat meat, but dairy and eggs are okay. Vegans don’t eat any animal products.

    • Reply
      Kathrine Silver
      April 15, 2017 at 12:53 pm

      Lacto-ovo vgetarians eat eggs, vegans and lacto vegetarians do not.

  • Reply
    Chelsea
    May 7, 2017 at 12:41 am

    HI, What is the recipe for the cashew cream sauce? I cannot seem to locate it on this page. Please post it when you get a chance. I would love to try this recipe! Thank you!

    • Reply
      Alissa
      May 7, 2017 at 10:27 am

      We will get it back as soon as we can! We’re just having some technical issues at the moment. I’ll let you know as soon as it’s back. Apologies!

  • Reply
    Santana
    May 10, 2017 at 1:39 pm

    Yes! Recipe please! I’d hate to guess the ratios and not get a tasty result! I have the enchiladas on the menu for tonight!

  • Reply
    Joni
    May 11, 2017 at 7:22 pm

    Same here, waiting for the cashew cream recipe to make the enchiladas. Any chance you could email it to us?

  • Reply
    Rachel
    June 6, 2017 at 2:17 pm

    Has anyone tried freezing the patties or sauce?

  • Reply
    Trudy
    March 20, 2018 at 3:08 pm

    I made the patties and the roasted red pepper cashew cream today. They are fabulously delicious. Thank you for sharing 😊

  • Reply
    Wanda
    April 16, 2018 at 3:49 pm

    LOVE THESE! I’ve been making your red pepper cream sauce for a few years now, but I never made a batch of the quinoa cakes. Just made them today, spooned a little red pepper sauce on top of a couple and had green Smoothie. Perfect lunch 👌🏻 I used 1/3 of a cup to make my quinoa cake.

  • Reply
    Trudy
    April 24, 2018 at 8:57 am

    Just wanted to thank you for this delicious recipe. It has become one of my family’s favorite meals.

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