Crispy Quinoa Cakes with Roasted Red Pepper Cashew Cream

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Egg

  Whole, fresh eggs

  4 ½ large or 225g

• Salt

  Table

  1 tsp or 6g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Onions

  Raw

  ½ medium or 55g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

• Garlic

  Raw

  3 cloves, minced or 9g

• White bread

  Commercially prepared (includes soft bread crumbs)

  1 ½ cup, crumbs or 68g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Prepare quinoa as per package directions, let cool to room temperature.
2. In a large bowl combine the cooked quinoa, eggs, and salt; stir to mix well. Add the basil, red onion, cheese, garlic, and breadcrumbs to the bowl; stir, then let the mixture sit for a few minutes so that the bread crumbs can absorb some of the moisture. If your mixture is too wet you can add a little more breadcrumbs at this point and if it is too dry add a small amount of water.
3. Heat a tablespoon of olive oil in a large, heavy skillet over medium-low heat. Form the mixture into 12 small patties; when the oil is hot place enough patties in the skillet so that it is full, but the patties still have room in between them. Cover, and cook for 7-10 minutes, until the bottoms are crisp and deeply browned. Carefully flip the patties with a spatula and cook the second side for about 7 minutes more.
4. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
5. Enjoy!