Cheese and Jalapeno Quinoa Cakes with Roasted Garlic and Lemon Aioli

An ideal appetizer, serve these Cheesy Jalapeno Quinoa Cakes made with RiceSelect® White Quinoa alongside a roasted garlic and lemon aioli.

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Serves
8
Total Time
35
Prep Time
15
Cook Time
20

Ingredients

  • null 2 cups, cooked RiceSelect® White Quinoa
  • null ¾ cup grated Fontina or favorite cheese
  • null 3 tablespoons flour
  • null 1 tablespoon seeded and finely chopped jalapeno
  • null 2 green onions, thinly sliced (green tops only)
  • null 1 egg, lightly beaten
  • null ½ teaspoon freshly ground pepper
  • null salt to taste
  • null 2 tablespoons extra virgin olive oil
  • null ½ cup mayonnaise
  • null 1 head roasted garlic
  • null 1 zest and juice of medium lemon
  • null ⅛ teaspoon cayenne pepper

Instructions

  1. Meanwhile, heat oil in a large skillet over medium heat. Form quinoa mixture into small patties (about 1/4 cup for each). Place patties a few at a time in heated skillet. Cook approximately 5 minutes per side or until golden brown. Keep quinoa cakes warm while frying remaining cakes.
  2. In a blender, add mayonnaise, garlic, lemon zest, lemon juice and cayenne pepper. Blend until smooth.
  3. Serve quinoa cakes with aioli. Can be made into smaller one bite size for a great appetizer idea.