Vegetarian main · Moroccan-inspired
Moroccan-Inspired Quinoa Cakes
Crisp quinoa cakes seasoned with cumin, coriander, herbs, and lemon, served with a quick harissa yogurt.
Jump to recipe25 min prep · 20 min cook
The recipe
Moroccan-Inspired Quinoa Cakes
4 servings
Ingredients
- 3 cups cooked quinoa, cooled
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/3 cup finely chopped flat-leaf parsley
- 2 scallions, finely sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon finely grated lemon zest
- 3 tablespoons olive oil
- 3/4 cup Greek yogurt
- 1 tablespoon harissa paste
- 1 teaspoon lemon juice
Instructions
- Combine the quinoa, eggs, panko, parsley, scallions, cumin, coriander, salt, pepper, and lemon zest. Let the mixture stand for 10 minutes so the crumbs hydrate.
- Press the mixture into eight firmly packed 3-inch patties. If it feels loose, add another tablespoon of panko.
- Heat half the olive oil in a large skillet over medium heat. Cook four patties for 4 to 5 minutes per side, until crisp and heated through. Repeat with the remaining oil and patties.
- Stir the yogurt, harissa, and lemon juice together. Serve the warm cakes with the sauce and a leafy salad.
Cook’s notes
- Cold day-old quinoa is drier and easier to shape than freshly cooked quinoa.
- Harissa varies in heat; begin with 1 teaspoon if your jar is especially spicy.
Storage and reheating
Refrigerate cooked cakes for up to 4 days or freeze between parchment for 2 months. Reheat in a 375°F oven until crisp.
Frequently asked questions
Can I bake the quinoa cakes?
Yes. Brush with oil and bake at 425°F for about 20 minutes, turning halfway.
How do I make them gluten-free?
Use certified gluten-free panko or finely ground gluten-free oats.