Thai-Style Quinoa Cakes {with Creamy Sriracha Sauce}

By foodiva

Looking for a new way to enjoy quinoa? You’re going to love these crispy thai-style quinoa cakes! They are absolutely delicious over a vegetable salad and topped with creamy sriracha sauce – perfect meatless meal!

Ingredients

• 3 Cups Cooked Quinoa, from about 1 cup uncooked
• 1 Carrot, peeled and shredded
• 1/4 Cup Finely Chopped Cilantro
• 4 Scallions, white part only finely chopped
• 1 Clove Garlic, finely minced
• 1 Lime, zested and juiced
• 3 Eggs, beaten
• Salt & Pepper
• 1 Cup Gluten-Free Breadcrumbs*
• Water, if needed to moisten the mixture
• Extra-Light Olive Oil, for frying
• 1/2 Cup Mayonnaise or Greek Yogurt
• 2 Tablespoons Coconut Milk, or whole milk
• 1 -2 Tablespoons Sriracha, to taste
• 1/2 Lime, juiced
• 2 Scallions, white part only
• 1 Small Garlic Clove, peeled
• Salt & Pepper
• 2 Cups Romaine, finely shredded
• 2 Cups Purple Cabbage, finely shredded
• 1 Carrot, peeled and grated
• 1 Yellow Bell Pepper, thinly sliced
• 1 Cucumber, thinly sliced
• 1/4 Cup Cashews, chopped
• 2 Tablespoons Finely Chopped Cilantro Leaves
• Scallions, chopped for garnish

Details

Preparation time 25mins
Cooking time 40mins
Adapted from fashionablefoods.com

Preparation

Step 1

Combine the quinoa, carrot, cilantro, scallions, garlic, eggs, a nice pinch of salt and pepper, and breadcrumbs in a large bowl. Stir until well combined. The mixture should hold together when you try to form a cake (if it doesn’t, add a little water until they hold together). If the mixture is a little sticky and you’re struggling, wet your hands to help you in forming the cakes.
Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
Add the cakes into the pan and cook them for a few minutes on each side, until golden brown and crisp. Drain on paper towels and repeat until all the cakes have been cooked.