This is a simple adjustment to the Quinoa Cakes recipe. I was catering a small memorial event, and was planning a vegetarian appetizer buffet.  The quinoa cakes are so yummy, and I thought that if I could get them to hold together in a small patty, that they would make a great appetizer.  Over the next couple of days, I got a few e-mails asking for the recipe.

Last night I offered them at a reunion party.  They presented so well, and made a good addition to the other items on the buffet.  

Click here for printable version.

Use the same ingredients for Quinoa Cakes except for these changes: omit the pine nuts, and finely chop the arugula.

Form the cakes into 1½” patties, about ½” thick.  Your hands will get quite messy, but don’t bother cleaning them up until you’re done.  Place the formed patties onto a parchment lined baking sheet.  You’ll have about 40.  If you run out of space on your baking sheet, use another or a plate to finish up.  Place the patties, uncovered, in the fridge for at least one hour before cooking. 

Over medium heat, set two large skillets with 2 tablespoons of olive oil in each.

When the skillets are heated, cook 10 patties at a time, for 4 minutes per side, carefully turning.  Set the first batch on a paper towel lined baking sheet while cooking the second batch.

Serve on an arugula lined platter (scatter a few reserved leaves, just for colour – there doesn’t need to be too many) along with a bowl of the lemon yogurt sauce.  Serve immediately, or within the next couple of hours.