Curry Quinoa Cakes

These quinoa cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative appetizer. Serve them with our Curry Dipping Sauce.

curry-quinoa-cakes-recipe1/2 cup quinoa, rinsed and drained
1/2 cup water
1/2 cup reduced-sodium chicken broth
1 egg, beaten
1/2 cup peas, (if frozen, thawed)
2 tablespoons shredded onion
2 cloves garlic, grated
1/4 cup whole wheat flour
1 tablespoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons buttermilk
1 teaspoon red curry paste
1/2 teaspoon powdered ginger
Sea salt and freshly ground pepper, to taste
3 tablespoons canola oil, divided

Combine quinoa, water and broth in small saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with a fork.

In a medium mixing bowl, combine quinoa with remaining ingredients (except oil).

Heat 2 tablespoons oil in a large, nonstick pan over medium-high heat. Drop 8 generous 2-tablespoon scoops of the quinoa mixture into the pan, flattening into a pancake shape with a spatula or spoon. Cook until browned on bottom, about 1-2 minutes. Carefully flip and cook another 1-2 minutes.

Add remaining tablespoon of oil to the pan and bring up to heat. Repeat with remaining quinoa cake batter.

Makes 16 pancakes

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16 Replies to “Curry Quinoa Cakes”

  1. Glad you guys like! I’ve had several e-mails from people brushing quinoa crumbs off their laps ;-). Valen, these are super-versatile, so feel free to substitute any spice mixes that are more pleasing to your palette. Enjoy!

  2. These look really good, but I’ll have to sub something for the wheat flour to make them gluten free. I can’t wait to try them, thanks!

    • Janet, try using Coconut Flour to make these gluten free.
      Do a web search ‘coconut flour’ and you will be amazed at all the brands and the recipes for everything you can think of, even baking cakes and making pancakes gluten free.

  3. These were delicious! So easy and the sauce is so compliments the cakes. I will make again soon!  Follow the recipe exactly as printed!

    • * 248 calories per serving (4 cakes)
      * 2.5 grams saturated fat / 11.6 grams unsaturated fat
      * 3.5 grams fiber
      * 7.5 grams protein

      Pretty fab profile for such tasty little things, eh? Enjoy!

  4. I did this recipe with a few modifications and it came out great! Instead of red curry paste, I used a teaspoon of hot madras curry powder, a heaping 1/2 teaspoon of grated fresh ginger, and I made a substitute for butter milk using skim milk and white vinegar (approx 1 cup milk and 1 tablespoon white vinegar)

    • Ooooh … thanks for sharing. Those sound like awesome modifications. I’m a big fan of Madras curry powder and grate ginger into just about anything I can find an excuse for. I’m going to try your version next!

  5. I made these last night for a community potluck. I’ve been using coconut oil & cream more & more & tried it with these. It worked nicely! The fresh ginger was great & I added extra greens (green onion & cilantro). One batch I fried in the coconut oil & the other batch I baked in my oven (450 degrees for 15 min, flip & cook for another 5 to 10 minutes). I loved the crispy fried ones, but prefer the baked ones (less mess). My dipping sauce was an interesting choice: sour cream & a raspberry-mustard (sweet/tangy). My taste buds were crying out for mint (peas & mint, tried that yet?) so this will be on my summer beach picnic menu for sure!! Thanks for the awesome ideas!

    • LOVE these twists, Michelle! I, too, have been using coconut oil and cream more lately, and I think you’re onto something with that flavor combo. Like the idea of oven baking too, as it’s “gentler” on the cake, and the quinoa can be fussy and fall apart in the pan. Thanks!

      PS … Your craving for mint made me think of this fennel and mint raita: http://nourishnetwork.com/2011/03/31/fennel-and-mint-raita/ — might just hot the spot you’re looking to hit!

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