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Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

Servings: 10 patties


  • 2 cups cooked quinoa
  • 2/3 cup grated Fontina cheese
  • 3 Tbs all purpose flour
  • 2 green onions thinly sliced
  • 1 egg lightly beaten
  • 2 tsp freshly ground black pepper
  • 2 Tbs extra virgin olive oil
  • salt to taste


  • ½ cup light mayonnaise
  • 2 tsp garlic minced
  • 1 lemon zested and juiced
  • ¼ tsp cayenne pepper
  • salt and pepper to taste


For 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.
  • Pour oil into a large sauté pan and place over medium heat.
  • Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
  • 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.

For aioli sauce:

  • 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.