Make these jalapeño and fontina cakes with our Success® Tri-Color Quinoa and enjoy tasty morsels of melted cheese, spicy peppers, green onions, and olive oil, as well as a fresh homemade lemon aioli.
For the cakes: prepare quinoa according to package directions.
Place all quinoa cake ingredients except oil in a mixing bowl. Stir until well blended. Season to taste with salt.
Meanwhile, heat oil in a large skillet over medium heat. Form quinoa mixture into small patties (about ¼ cup for each). Place patties a few at a time in heated skillet. Cook approximately 5 minutes per side or until golden brown. Keep quinoa cakes warm while frying remaining cakes. Serve with aioli.
For the Aioli: combine mayonnaise, garlic, zest and juice of lemon, and cayenne pepper in food processor bowl. Blend until smooth. Season to taste with salt and pepper. Serve with warm quinoa cakes.
Enjoy these cheesy, jalapeño bites as a light lunch or make them as apps for your next get-together. Made with simple ingredients, these quinoa cakes are deliciously savory and offer the best of both worlds– 100% vegetarian and packed with plant-powered protein.
Aside from their versatility, the next perk you’ll get from making these cakes is the homemade aioli. With a few simple ingredients, this dip can come in handy in a wide variety of recipes. These include mayonnaise, garlic, lemon zest, lemon juice, and cayenne pepper.
With easy ingredients, comes easy instructions. The only cookware you’ll need for this recipe includes a food processor and a large skillet for pan-frying. Additionally, this recipe makes up to eight whole cakes, which you can freeze for last-minute lunches or enjoy throughout the week.
Make into smaller one bite-size patties for a great appetizer for groups.