Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

For those of you unfamiliar with Quinoa (pronounced Keen-wah) is basically grouped with the “grains” even though it’s a seed. It is an excellent rice substitute. Quinoa is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins.  When I saw this recipe, I got very excited.  I don’t know too many ways to cook with Quinoa so finding a new and interesting ways like these cheesy cakes is right up my alley…and the Aioli doesn’t look to shabby either! Can’t wait to try these out!
 

Makes 10 to 12

Ingredients:
2 cups cooked quinoa
2/3 cup grated fontina cheese
3 tablespoons all purpose flour
2 green onions, thinly sliced
1 egg, lightly beaten
2 teaspoons freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
salt to taste

aioli:
½ cup light mayonnaise
1 head of garlic roasted
1 lemon, zested and juiced
¼ teaspoon cayenne pepper
salt and pepper to taste

Directions: 1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
2. Pour oil into a large sauté pan and place over medium heat.
3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
5. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

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