Warm and tasty on the inside, these crispy jalapeño and cheese bites are served with a homemade roasted garlic and lemon aioli. The spicy, cheesy and savory flavors of these pan-fried cakes work perfectly with this zesty, creamy dip – taking your tastebuds to new heights and giving quinoa a whole new look. For best results, use Mahatma® Jasmine Rice with Quinoa.
Cook Mahatma® Jasmine Rice with Quinoa according to package directions.
Place all quinoa cake ingredients except oil in a mixing bowl. Stir until well blended. Season to taste with salt.
Meanwhile, heat the oil in a large skillet over medium heat.
Form quinoa mixture into small patties (about 1/4 cup for each). Place patties a few at a time in the heated skillet. Cook approximately 5 minutes per side or until golden brown. Keep quinoa cakes warm while frying remaining cakes.
Prepare the aioli by combining mayonnaise, roasted garlic, zest and juice of lemon and cayenne pepper in food processor bowl. Blend until smooth. Season to taste with salt and pepper. Serve with warm quinoa cakes.
If you regularly make quinoa, perhaps you’ve noticed that it’s easy to go overboard. However, over-prepping isn’t always a bad thing, especially with recipes like these Cheese and Jalapeño Quinoa Cakes. Perfect for an afternoon snack or even as a party appetizer, they are great for making the most out of your Quinoa and Jasmine rice.
Enjoy them today as appetizer, make them for your next office party, or simply enjoy as a weekday snack!
Want to make them mini? Prepare smaller bite-size patties for a great appetizer. Having a big party and want to tell your guests to bring something else? Tell them to make these amazing Jasmine with Quinoa Hazelnut & Dark Chocolate Energy Bites for a great dessert.