Finger foods RECIPES Small bites Vegetarian

Quinoa Corn Cakes

Quinoa Corn Cakes

Print Recipe
Serves: 23 corn cakes Cooking Time: 30 min


  • Quinoa–Corn Cakes:
  • 1/2 cup raw quinoa
  • 1 1/2 cups water
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cups frozen corn kernels, divided
  • 5 eggs
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain panko bread crumbs
  • 1/2 cup flour
  • 1/4 cup + 2 tablespoons sugar
  • 1/4 cup chives, chopped
  • olive oil for frying
  • Avocado-Cilantro Crema
  • 2 cups mashed avocado (about 3 large avocados)
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup cilantro
  • 2 tablespoons chives, chopped (for garnish)



For the Quinoa–Corn Cakes:


-Place quinoa in a small saucepan and add the water. Bring to a boil uncovered and then cover and lower to a simmer. Let cook until most of the water is absorbed, 10-12 minutes.


-Meanwhile, saute the onion in olive oil in a large non-stick pan until translucent and slightly golden. Place onions in a large bowl and add in 2 cups of the corn. Place the other 1 cup of corn in a food processor and pulse until smooth. Add the pureed corn and the cooked quinoa into the bowl.


– Add the eggs, salt, pepper, garlic powder and mix well. Then add in the sugar, flour, panko bread crumbs, and chives and mix just until incorporated.


– Heat olive oil in the same large pan as you sauteed the onions in. Using 1/4 cup measure, fry the corn cakes, a few at a time, on medium-high heat. Fry until golden brown on both sides, about 4-5 minutes per side. Keep frying with remaining batter, and let cool on a paper towel lined plate.


To make the Avocado-Cilantro Cream:


Place all ingredients (besides for the chives) in a food processor and puree until a smooth sauce is achieved. Top each warmed corn cake with a dollop of the sauce and garnish with chives.

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