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Quinoa Corn Cakes with Sriracha Lime Mayo
Mexican style quinoa cakes with onions, peppers, and corn served with a spicy cilantro lime mayo.
servings: 6
total time: 1 hour 40 minutes
recipe by: Frankie
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 water
- 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 freshly chopped cilantro
- 1/2 cup mayonnaise
Directions
- Heat 1 TBSP of the olive oil in a medium saucepan over medium-high heat.
- Add the onion, bell pepper, and corn and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
- Add the quinoa and garlic and stir until fragrant, about 10 seconds. Pour in the water and bring to a boil.
- 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.
- Transfer mixture to a large mixing bowl and refrigerate to cool, about 5 minutes.
- Add the breadcrumbs, cheese, eggs, cumin, cilantro, salt, and pepper to the bowl and mix until well combined.
- 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.
- Take the patties out of the fridge and set aside. Place an empty rimmed baking sheet in the oven and preheat to 400°F.
- When the oven has preheated take the baking sheet out. Brush the remaining 2 TBSP olive oil on both sides of the patties and carefully place on the preheated baking sheet and then put in the oven.
- Bake for 15 minutes, carefully flip over and bake 10 to 15 more minutes or until outside is crispy.
- Mix the Sriracha Lime Mayo ingredients together in a small bowl. Serve the cakes with the Sriracha Lime Mayo and lime wedges.
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