Savory Quinoa & Fontina Cakes with Roasted Garlic Lemon Aioli
Dive into these irresistible Savory Quinoa & Fontina Cakes, a delicious blend of protein-packed quinoa and creamy Fontina cheese, perfectly seasoned and pan-fried to golden perfection. Served with a zesty roasted garlic and lemon aioli, these cakes make for a hearty appetizer or a satisfying main course. Ideal for a family dinner or entertaining guests, these cakes are not only tasty but also a nutritious option, loaded with flavor and wholesome ingredients. Enjoy the delightful contrast of rich cheese with the light, citrusy kick of the aioli that elevates this dish to a new level!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Cooked quinoa
2 cups (Cooked and cooled)
Grated Fontina cheese
2/3 cup (Freshly grated)
All-purpose flour
3 tablespoons (Regular)
Green onions
2 (Thinly sliced)
Egg
1 (Lightly beaten)
Fresh ground black pepper
2 teaspoons (To taste)
Extra virgin olive oil
2 1/2 tablespoons (For frying)
Light mayonnaise
1/2 cup (Regular)
Garlic
1 head (Roasted)
Lemon
1 (Zested and juiced)
Cayenne pepper
1/4 teaspoon (To taste)
Instructions
1
In a large mixing bowl, combine the cooked quinoa, grated Fontina cheese, all-purpose flour, thinly sliced green onions, beaten egg, and freshly ground black pepper. Mix until all ingredients are thoroughly combined. Let the mixture sit for about 5 minutes to allow the flavors to meld and to make forming the cakes easier.
2
Heat the extra virgin olive oil in a large sauté pan over medium heat. Once the oil is shimmering, you're ready to cook.
3
Using 1/4 cup as a measure, form the quinoa mixture into small patties and gently place them in the heated pan. Be careful not to overcrowd the pan – this might require cooking in batches. Fry each cake for about 5 minutes on one side until golden brown, then carefully flip and cook for another 5 minutes on the other side. Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil.
4
For the roasted garlic lemon aioli, place the roasted garlic, light mayonnaise, lemon zest, lemon juice, and cayenne pepper into a food processor. Season with salt and pepper to taste, then blend until smooth and creamy.
5
Serve the warm quinoa and Fontina cakes with a generous side of the roasted garlic lemon aioli for dipping. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Quinoa & Fontina Cakes?
They are a delicious blend of protein-packed quinoa and creamy Fontina cheese, seasoned and pan-fried to golden perfection, served with a roasted garlic lemon aioli.
How long should I let the quinoa mixture sit before forming cakes?
You should let the mixture sit for about 5 minutes to allow the flavors to meld and to make forming the cakes easier.
What type of cheese is used in this recipe?
This recipe uses 2/3 cup of freshly grated Fontina cheese for its creamy texture.
How long do you cook each quinoa cake?
Fry each cake for about 5 minutes on one side until golden brown, then flip and cook for another 5 minutes on the other side.
What is in the roasted garlic lemon aioli?
The aioli consists of roasted garlic, light mayonnaise, lemon zest, lemon juice, cayenne pepper, salt, and pepper.
Is this recipe vegetarian?
Yes, these Savory Quinoa & Fontina Cakes are vegetarian-friendly.
How should the quinoa be prepared for this recipe?
The recipe requires 2 cups of quinoa that has been previously cooked and cooled.
What oil is best for frying the cakes?
Extra virgin olive oil is recommended for frying the patties over medium heat.
What size should I make the quinoa patties?
The recipe suggests using a 1/4 cup measure to form the quinoa mixture into small patties.
Can I serve these as an appetizer?
Absolutely, these cakes are ideal as either a hearty appetizer or a satisfying main course.
What ingredients are used as binders in the cakes?
All-purpose flour and one lightly beaten egg are used to help bind the quinoa and cheese together.
How do you prepare the garlic for the aioli?
One full head of garlic should be roasted before being blended into the aioli mixture.
Does the aioli have any spice?
Yes, it contains 1/4 teaspoon of cayenne pepper to add a slight kick of heat.
How do I prevent the cakes from being too oily?
Transfer the cooked cakes to a paper towel-lined plate immediately after frying to drain any excess oil.
What kind of onions are used in the recipe?
Two thinly sliced green onions are mixed into the quinoa for added flavor.
What should the oil look like before adding the patties?
The oil should be shimmering in the pan over medium heat before you begin frying.
Can I use a food processor for the aioli?
Yes, a food processor is used to blend the roasted garlic, mayo, lemon, and spices until smooth and creamy.
What is the flavor profile of the aioli?
It is zesty, citrusy, and rich, thanks to the combination of lemon juice, zest, and roasted garlic.
How many ingredients are in this recipe in total?
There are 11 ingredients required for this recipe, including both the cakes and the aioli.
Is there a specific way to flip the cakes?
You should flip them carefully once the first side is golden brown to ensure they stay intact.
What can I do if the pan is too small for all the cakes?
It is recommended to cook in batches to avoid overcrowding the pan, which ensures they fry properly.
Are these cakes nutritious?
Yes, they are loaded with protein from the quinoa and egg, making them a wholesome meal option.
Should the Fontina cheese be pre-shredded?
For the best flavor and texture, it is recommended to use freshly grated Fontina cheese.
How much black pepper is used?
The recipe calls for 2 teaspoons of fresh ground black pepper, or more to taste.
What is the primary citrus used?
One whole lemon is used, providing both the zest and the juice for the aioli.
Can I use regular mayonnaise instead of light?
The recipe specifies light mayonnaise, but regular mayonnaise can be used as a substitute.
What temperature should I cook the cakes at?
The cakes should be cooked over medium heat to achieve a golden brown crust without burning.
What makes the cakes 'savory'?
The combination of nutty quinoa, sharp green onions, Fontina cheese, and black pepper creates a deep savory flavor.
Is there a suggested way to serve the aioli?
The aioli is best served as a generous side for dipping the warm quinoa cakes.
How do the flavors meld in the quinoa mixture?
Letting the mixture rest for 5 minutes allows the flour and egg to hydrate, binding the flavors and textures together.