Comment on Crispy Quinoa and Green Vegetable Cakes by Nicole.
A+! These are delicious; I will definitely be making them again. I’m happy to have a healthy, gluten-free/diary-free recipe that actually has a satisfying texture and some CRUNCH to it!
1. I agree that the quinoa comes out best when cooked with broth instead of water. However, I should have cut the stated amount of salt in half because I used canned Swanson broth which was already salty.
2. I did double the recipe, and I’m glad I did. I found that I could fit 6 cakes in the pan and have room to turn them. I also did another batch with 7 cakes, but it was harder to turn them. I had to fry the last cake solo. It made about 15 cakes in total, but I really packed the 1/4 cup.
3. It took about an hour to wash/chop all the ingredients, but I did it the day BEFORE and stored them in the fridge in separate containers, so mixing/frying the cakes the next day was a much easier experience. I get tired easily, so I was happy that I could divide the work in two parts.
4. I didn’t have gluten-free bread crumbs, so I just smashed up some GF Rice Chex cereal, and used that instead. It works!
5. I tossed in one clove of pressed garlic.
6. I used 3 extra large eggs at first (instead of 4 to double the batch), because you said that regular large eggs were needed in order for the recipe to turn out not too liquidy. However, I found that I did need all 4 after all to hold the cakes together.
7. My husband liked these as well.
Recent Comments by Nicole
Fig-Stuffed Chicken with Balsamic Vinegar
Thank you for a delicious recipe that I will definitely be making again. I’m going to double or triple the ingredients for the sauce because my husband and I loved it, and the chicken breasts I used were so large. It was easy to slice and stuff the chicken a few hours ahead and then begin the cooking process 20-30 minutes before dinnertime. Having a good thermometer such as the Thermapen helps. We’re having the leftovers tomorrow, so I will make more sauce and see how it goes–although it won’t have the tasty pan juices to help it out!
Mom also makes a slow-bake version where she pipes them with a decorating tip. I think that uses superfine sugar, though. I wonder how these would be will real vanilla bean and no chips, since some people cannot eat chocolate. Maybe I will make them for Thanksgiving! I assume you used regular sugar and not superfine. Love ya!