Quinoa Corn Cakes with Sriracha Lime Mayo
Servings: 6
Total Time: 1 hour 40 minutes
Ingredients
3 TBSP olive oil, divided
1 cup small diced onion
1 red bell pepper, small diced
1 cup corn kernels, fresh or frozen
1 cup uncooked quinoa
3 medium garlic cloves, minced
2 cups vegetable broth
1 cup dry panko breadcrumbs
2 ounces Monterey Jack cheese, finely shredded
2 large eggs, lightly beaten
1/2 tsp ground cumin
1/2 cup freshly chopped cilantro
1/2 tsp salt
1/4 tsp ground black pepper
6 lime wedges for serving
Sriracha Lime Mayo:
1 TBSP Sriracha
1 TBSP freshly squeezed lime juice
2 TBSP cup freshly chopped cilantro
1/2 cup mayonnaise
Directions
1. Heat 1 TBSP of the olive oil in a medium saucepan over medium-high heat.
2. Add the onion, bell pepper, and corn and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
3. Add the quinoa and garlic and stir until fragrant, about 10 seconds. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat to low and cover the pan. Cook, stirring occasionally, for about 20 minutes or until the quinoa has absorbed all the liquid.
5. Transfer mixture to a large mixing bowl and refrigerate to cool, about 5 minutes.
6. Add the breadcrumbs, cheese, eggs, cumin, cilantro, salt, and pepper to the bowl and mix until well combined.
7. Using your hands form the mixture into 6 patties, about 4-inches in diameter and 1-inch thick, squeezing them tightly to remove any excess moisture. Place formed patties onto a plate and refrigerate uncovered for 30 minutes.
8. Take the patties out of the fridge, place a rimmed baking sheet in the oven and preheat to 400°F.
9. Take the baking sheet out of the oven. Brush the remaining 2 TBSP olive oil on both sides of the patties and carefully place on the preheated baking sheet and place back in the oven.
10. Bake for 15 minutes, carefully flip over and bake 10 to 15 more minutes or until outside is crispy.
11. Mix the Sriracha Lime Mayo ingredients together in a small bowl. Serve the cakes with the Sriracha Lime Mayo and lime wedges.
2. Add the onion, bell pepper, and corn and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
3. Add the quinoa and garlic and stir until fragrant, about 10 seconds. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat to low and cover the pan. Cook, stirring occasionally, for about 20 minutes or until the quinoa has absorbed all the liquid.
5. Transfer mixture to a large mixing bowl and refrigerate to cool, about 5 minutes.
6. Add the breadcrumbs, cheese, eggs, cumin, cilantro, salt, and pepper to the bowl and mix until well combined.
7. Using your hands form the mixture into 6 patties, about 4-inches in diameter and 1-inch thick, squeezing them tightly to remove any excess moisture. Place formed patties onto a plate and refrigerate uncovered for 30 minutes.
8. Take the patties out of the fridge, place a rimmed baking sheet in the oven and preheat to 400°F.
9. Take the baking sheet out of the oven. Brush the remaining 2 TBSP olive oil on both sides of the patties and carefully place on the preheated baking sheet and place back in the oven.
10. Bake for 15 minutes, carefully flip over and bake 10 to 15 more minutes or until outside is crispy.
11. Mix the Sriracha Lime Mayo ingredients together in a small bowl. Serve the cakes with the Sriracha Lime Mayo and lime wedges.
