I can't believe it's been nearly two years since I moved into my little cottage in the Grid. Coming from a flat in an old 4-plex on the busy end of Midtown with loud neighbors; I can't express how much I love my adorable girly cottage with it's cute hardwood floors, modern fixtures, quiet neighbors, and ample parking. I love how I can step outside my door and pick juicy Meyer lemons in the winter and how bright yellow daffodils poke their heads up every spring like clockwork. I also love how everyday some unknown person moves the small raccoon statue in my courtyard to a new location (it was a bit creepy at first, but now it's just funny). There's just something about the place that makes it really feel like a home...a mini-oasis. My only beef with the place is during the winter when I do some heavy duty cooking, even with the kitchen fan on, odors linger...especially seafood smells. Last month when I made crab cakes, the cottage smelled like a seafood grotto for days. DAYS. So when I ran across this recipe recently for quinoa cakes, I thought I'd give them a try. The crispiness of a crab cake without the stench of the ocean...yes, please! Well, they turned out to be really delish especially when paired with my fav remoulade or spicy sriracha-mayo. I've been making these quinoa cakes a lot the past couple of weeks...they're stink-free AND healthy (quinoa is a "superfood," didn't you know?). Win-win.

Crispy Quinoa Cakes with Sriracha-Mayo
(quinoa cakes recipe from Running To The Kitchen)
(sriracha-mayo recipe from White on Rice Couple)

Quinoa Cakes


1 1/3 cups cooked quinoa

1/2 small onion, finely chopped

1 clove of garlic, minced

1 egg

1/2 cup freshly grated Parmesan cheese

1 tablespoon capers (rinsed of brine)

zest of 1 lemon

2 tablespoons parsley, chopped

2 tablespoons AP flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

juice of 1/2 a lemon

3-4 tablespoons extra virgin olive oil, for frying


- Combine all ingredients except olive oil in a large bowl and mix until fully combined.

- Heat a large skillet with 2 tablespoons of olive oil over medium heat.

- In quarter cup scoops, form the quinoa mixture into patties.

- Place patties in skillet and pan fry 2-3 minutes per side until golden brown, adding additional olive oil as needed.

- Serve with additional lemon or your favorite sauce.



3 tablespoons mayo

1 tablespoon Sriracha style chili sauce

1 teaspoon lemon juice

1/4 teaspoon soy sauce  

- In bowl, combine ingredients until smooth.
4 Responses
  1. Michelle Says:

    Wow Ally, these look good. I love a good crab cake but, like you, hate the stench. And the cost of crab too just seems so extravagant for just one person. I'm gonna try 'em!

  2. Shannon Says:

    Definitely making these! Thank you!

  3. Anonymous Says:

    I made these tonight, but added in some chopped red peppers and mushrooms, subtracted the capers. It turned out quite well, and I was surprised that it would bind as well as it did. The mayo was a nice touch as well!


  4. Ally Says:

    Glad you liked them. I'll have to try it with mushrooms, that sounds really good!

Post a Comment