Corn Quinoa Cakes with Cilantro Mint Yogurt Sauce
Yield: 18 cakes | Total Time: 1 hour
Cilantro Mint Yogurt Sauce:
1 cup packed cilantro
1/2 cup packed fresh mint
1/2 serrano chile, roughly chopped
1/2 tsp. salt
1 tsp. fresh turmeric, peeled and minced
3/4 cup whole milk Greek yogurt
Juice of one medium lime
1/2 cup water
2 tsp. sugar
2 Tbsp. minced shallot
Corn Quinoa Cakes:
2 cups cooked quinoa
1 15.25 oz canned corn, drained or 1 1/2 cup fresh cooked corn
1 cup finely sliced green onions
2 eggs, lightly beaten
2 tsp. salt
1/4 tsp. cayenne
1/4 tsp. freshly ground black pepper
3/4 cup all-purpose flour or gluten free flour blend (see note)
Vegetable oil for frying
Directions:
Make Cilantro Mint Yogurt Sauce: Add cilantro, mint, serrano, salt, turmeric, yogurt, lime juice, water, sugar, and shallot to the bowl of a food processor or blender and blend until completely pureed. Set aside.
Cook quinoa. Place 3/4 cup dried quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork and let cool.
While quinoa cooks, combine corn, green onions, eggs, salt, and cayenne in medium bowl.
Add quinoa and flour to corn mixture and mix with a fork until combined.
Make quinoa cakes. Scoop out 1/4 cup of the mixture and form until a ball. Repeat until all mixture has been used. This should yield approximately 18 cakes.
Heat 2 Tbsp. vegetable oil in a large frying pan over medium high heat.
Once oil is hot, add quinoa patties. Using the back of the spatula, flatten into a patty and cook 3 minutes before flipping. (Note: It is best to allow them to cook 3 minutes before flipping them to ensure they get crisp and do not fall apart.) Flip and cook another 3 minutes, or until lightly browned on both sides, then drain on a plate lined with paper towels. Repeat until all patties have been cooked, adding oil to the pan as needed.
Serve immediately along with cilantro mint yogurt sauce.
Cook’s Note: This recipe can easily be made gluten free by replacing the flour with a gluten free flour mixture. I'm partial to Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
