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.
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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.