- 2 cups quinoa, cooked
- 3/4 cup white cheddar cheese, shredded (Yellow would be fine, too, I just like how the white blends in.)
- 1/4 cup onions, finely diced
- 1 egg, beaten
- 3 tablespoons flour
- 3/4 tsp salt
- 1/2 tsp pepper, freshly cracked
- 2 tablespoons olive oil
- 1 tablespoon butter
Mix all ingredients except butter and oil together. Let sit for 5-10 minutes.
Heat butter and olive oil over medium high heat. In batches, drop heaping spoonfuls of the quinoa mixture into pan and let cook until browned on bottom. Flip and press gently to flatten a bit. Remove once browned on second side.
Serve topped with Garlic Chipotle Aioli. Makes 12 cakes.
Adapted from Spoon, Fork, Bacon.