Quinoa Cakes with Lemon Yogurt Sauce
Quinoa is all the rage these days – an easy-to-cook healthy grain that lends itself to endless interesting uses. Here it shines in patties that are crunchy outside and tender inside. It’s hard to go wrong with quinoa!
- Prep: 40 min
- Cooking: 40 min - 50 min
- Refrigeration: 2 h
Ingredients
- Lemon yogurt sauce
- 1 cup (250 mL) plain yogurt
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 2 tsp (10 mL) lemon zest grated finely
- 3 tbsp (45 mL) fresh dill chopped finely
- Freshly ground salt and pepper to taste
- Quinoa cakes
- 2 potatoes peeled
- 1/2 cup (125 mL) black quinoa
- 1 can (170 g) tuna drained
- 1/2 cup (125 mL) red onion chopped finely
- 4 green onions sliced thinly
- 1 cup (250 mL) Canadian Gouda shredded
- 1 egg
- 3 tbsp (45 mL) melted butter
- Freshly ground salt and pepper to taste
- Breading
- 1/4 cup (60 mL) Milk
- 1 egg
- All-purpose flour
- 1 1/2 cups (375 mL) bread crumbs
- 1/3 cup (80 mL) butter
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Lemon Yogurt Sauce
In a bowl, combine all the ingredients for the sauce. Adjust the seasoning and refrigerate.
Quinoa Cakes
Cook the potatoes in salted water. Mash and set aside.
In a large saucepan, bring 4 cups (1 L) of salted water to a full boil. Add quinoa, reduce the heat and simmer, uncovered, for 20 min or until the grains have burst and are tender.
Strain well to remove excess liquid and add to the potatoes. Add remaining ingredients for the cakes and mix well. Refrigerate 2 hr.
Shape into 8 patties. In a bowl, beat milk and egg. Dredge each patty in flour and dip in the milk mixture and then in the bread crumbs, pressing well with your hands to make sure the crumbs stick well. Refrigerate.
In a skillet, heat half the butter and cook half the patties for about 4 min on each side until golden. Repeat with the second batch.
Serve with the Lemon Yogurt Sauce.
Tips
If you can’t find black quinoa, use white or red instead.
Quinoa keeps for a long time in the refrigerator or freezer, away from heat and light. Stored at room temperature, it tends to turn rancid, which it why it’s better to buy smaller quantities.
Nutritional information
Per serving| Energy: | 507 Calories |
| Protein: | 22 g |
| Carbohydrate: | 47 g |
| Fat: | 26 g |
| Fibre: | 4.4 g |
| Sodium: | 547 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 28 % / 309 mg |
| Vitamin B12: | 79 % |
| Selenium: | 77 % |
| Folate: | 43 % |
| Phosphorus: | 37 % |
