Tandoori Quinoa Cakes with Garden Herbs

By • August 22, 2013 0 Comments

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Author Notes: Delicious, nutritious patties that marry the sultry flavour of Tandoori masala with fresh summery herbs. I made these up one afternoon with what I had on hand and the end result had everyone asking me to make a second batch! The photo shows the 2nd batch which were made with black quinoa. Carla

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Makes 12

Quinoa, vegetable stock, eggs, onion, sweet red pepper, garlic chives, thyme, oregano, basil, cheese, masala tandoori, breadcrumbs, ghee or coconut oil

  • 1 cup Quinoa
  • 2 cups vegetable stock
  • 1 medium onion
  • 1 sweet red pepper
  • 8 sprigs garlic chives
  • 3 sprigs fresh thyme
  • 6 oregano leaves
  • 6 basil leaves
  • 1 tablespoon masala tandoori powder
  • 2 cups shredded cheese (I use a nacho blend)
  • 1 cup fine breadcrumbs
  • 2 tablespoons ghee, coconut oil or your preferred oil
  • 4 large eggs

Mayonnaise, masala tandoori powder, agave syrup

  • 1/2 cup mayonnaise, preferably olive oil based
  • 2 teaspoons masala tandoori powder
  • 1 tablespoon agave syrup
  1. Cook the quinoa in the vegetable stock as you normally would. Set aside to cool. Finely dice the onion and red pepper and gently sautee for a few minutes, just to soften. Set aside to cool.
  2. In a large mixing bowl, beat 4 whole eggs. Wash and finely chop the herbs and add to the eggs. Add the onions & peppers, the cheese, the masala tandoori and the breadcrumbs. You may need more breadcrumbs as needed. Form 12 even patties, approximately 4 inches in circumference.
  3. Heat the oil in a frying pan on medium. Fry each patty for approximately 4 minutes on each side until heated through and nicely browned.
  4. Make a garnishing sauce by mixing the mayonnaise, tandoori masala and agave syrup together.
  5. For a meal, serve 2 alongside a crisp garden salad. These are also fantastic on a bun....quinoa burgers!

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