Over the past several years the food blogosphere has been completely overrun with quinoa recipes, so I was reluctant to publish this post but these little Quinoa Cannellini Cakes are so delicious I just had to share! The first time I had ever heard of quinoa was probably about 10 years ago. Back then it was being touted as a revived ancient grain and a nutrient dense alternative to rice and beans. Since then quinoa’s popularity has exploded and now it seems every food blog, cookbook, lifestyle magazine, and restaurant is espousing the virtues of quinoa and using it in new and different ways. People are making desserts, muffins, and pizza crusts with quinoa, and even drinking it. Quinoa’s versatility and nutritional value has made it a darling of the health food world. It’s a gluten-free superfood and is considered a “complete protein” because it has all 9 essential amino acids, making it appealing to vegans and vegetarians, as well as those who are simple trying to eat less meat. So if you haven’t yet incorporated quinoa into your diet start now!
Serve Quinoa Cannellini Cakes with a little squeeze of lemon over the top and some humus on the side. They’re delicious hot OR cold and make a great addition to any salad. They’re also a fantastic party appetizer.
Fresh thyme and fennel seed gives these cakes flavors that are both delicate and savory. Pan fried in butter and olive oil, Quinoa Cannellini Cakes are crispy and delicious on the outside and soft and tender on the inside. Once you try them you’ll be hooked!
- ½ cup/3 ½ ounces red quinoa
- 1 – 19 ounce can of cannellini beans, also known as white kidney beans, rinsed and drained
- ⅓ cup gluten free oat bran or gluten free oats
- ⅓ cup walnuts
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves
- 2 Tablespoons fennel seed
- ½ cup fresh parmesan cheese, finely grated
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- Lemon wedges
- Bring one cup of water to a boil. Add quinoa and reduce heat. Simmer, uncovered, until all water is absorbed, approximately 12-14 minutes.
- Let quinoa cool completely and then transfer to a food processor along with the beans, oat bran, walnuts, mustard, Worcestershire, thyme, fennel, parmesan, salt, and pepper. Process to a thick paste. (It’s o.k. if the mixture is not completely smooth just make sure everything is well combined.)
- Form into 15 or 16 - 2 ¼ inch patties using a 1 ½ ounce ice cream scoop to evenly portion the mixture. If the mixture is too sticky wet your hands.
- Heat half of the butter and olive oil in a large nonstick skillet over medium high heat. Add 8 of the patties and cook for 4 minutes on each side until well browned and crispy. Repeat the cooking process with the remaining butter, olive oil and patties.
- Serve with lemon wedges and humus.
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