Cheesy Jalapeño Quinoa Cakes with Aioli
These Cheesy Jalapeño Quinoa Cakes with Aioli make a great appetizer or lunch. With green onions, spicy peppers and fontina, they’re packed with flavor!
Ingredients
For quinoa cakes
- 1 bag Success® Tri-Color Quinoa
- 3/4 cup grated fontina cheese
- 3 tbsp all-purpose flour
- 2 green onions, thinly sliced
- 1 egg, lightly beaten
- 1 tbsp jalapeño pepper, seeded and finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
For aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/8 tsp cayenne pepper
- salt, to taste
- black pepper, to taste
Instructions
Make these jalapeño and fontina cakes with our Success® Tri-Color Quinoa and enjoy the flavors of melted fontina cheese, spicy peppers, green onions and more! Topped with fresh, homemade lemon aioli, they’re hard to beat.
For quinoa cakes:
Step 1
Prepare quinoa according to package directions.
Step 2
Combine quinoa, cheese, flour, green onion, egg, jalapeño, salt and pepper together in a medium bowl. Stir until well blended.
Step 3
Meanwhile, heat oil in a large skillet over medium heat. Form quinoa mixture into small patties (about 1/4 cup mixture for each). Place a few patties at a time in heated skillet. Cook approximately 5 minutes per side, or until golden brown. Keep quinoa cakes warm while frying remaining cakes.
For aioli:
Step 4
Combine mayonnaise, garlic, lemon juice, lemon zest and cayenne pepper in the bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Serve with warm quinoa cakes.
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