Organic Royal Quinoa Medley Pan-Fried Cakes
Organic red & golden quinoa, long-grain white rice, millet, and a fragrant blend of seasonings are mixed with chopped porcinis and parmesan in these simple, satisfying vegetarian cakes topped with chives and yogurt.
Prep time: 80 min | Cook time: 40 min | Serving size: 6-8
2 cups water
1 Teaspoon Fine Sea Salt
1 1/2 Cups Organic Royal Quinoa Medley
1/2 Cup Porcini, Shake, Extra
1/2 Cup Heavy Cream
1/4 Cup Parmesan Cheese, grated
1/4 Cup Fresh Chives, chopped
4 Tablespoons All-Purpose Flour
2 Tablespoons Canola Oil
Bring water to a boil in large pot with 1 teaspoon salt. Add Organic Royal Quinoa Medley and cook for 20 minutes. Turn off heat, cover and let sit for 10 minutes.
Remove cover and add mushrooms and heavy cream. Cook over medium heat until cream has thickened, then add cheese and chives, stirring to combine thoroughly.
Pour mixture into 9-inch by 13-inch sheet pan, spreading evenly. Refrigerate for at least 1 hour.
When mixture is set enough to feel firm, cut out rounds with pastry cutter or a glass. After cutting first batch, remold remainder and repeat process until all mixture is all used.
Place flour in pan and dredge both sides of cakes; set aside in refrigerator for 10 minutes to firm.
Heat a large skillet over medium-high heat and add oil. Fry cakes on both sides until golden brown. Serve immediately with additional chopped chives.