I have been on a sriracha kick lately and happen to have found this recipe for these quinoa cakes with this great sounding rémoulade, and just had to give it a try. So glad I did as they were delicious!
This recipe is adapted from Randy Clemens up and coming new vegan sriracha cookbook called, The Veggie-Lover’s Sriracha Cookbook. It is the first recipe he is sharing from the book. It includes 50 veggie loving recipes that will be based on fruits, vegetables, grains, legumes and beans – no fake meats – all will pack a punch with the sriracha chili sauce.
Cajun Quinoa Cakes
These were great quinoa cakes and the sauce was so flavorful!
- For the sauce, I started with a small amount of sriracha, but feel free to add as much as you like, or none at all.
- You may even like to add some spices to the quinoa cakes as these are really simple with minimal seasoning except for the salt and pepper.
It’s really all about the sauce in this dish. I didn’t change up the recipe too much either, except for subbing the vegan mayo base of the rémoulade to a cashew base.
How To Make Cajun Quinoa Cakes
Start with making the quinoa. While that is cooking, put together the flax egg and prep the quinoa cake produce. Above are some of the simple vegetables for the quinoa cakes.
Once quinoa is cooked, combine the quinoa, flax egg, flour, onion, celery, bell pepper and garlic. Mixture should be moist enough to stick together. Add additional flour or water, 1 -2 tablespoons at time if needed to adjust consistency, and taste for seasoning.
Form into approx. 8 patties about 1/2 inch thick. Cook quinoa cakes over medium heat until browned on each side, about 4 – 5 minuter per side.
These were easy to put together, a little messy but once you do one or two you get the hang of it. I formed balls and flattened lightly, once on the griddle I pressed down with the spatula to flatten more.
What To Pair With Quinoa Cakes
Pair it all with some fresh steamed asparagus and you have yourself a wonderful meal. Artichokes would also be great with this. I can see dipping the leaves in this rémoulade sauce, Yum!
Gather your ingredients and enjoy these delicious quinoa cakes!
CAJUN QUINOA CAKES + LEMON-DILL-SRIRACHA-REMOULADE
A delicious vegan twist on crab cakes with a delicious, creamy sriracha rémoulade!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 3 - 4 1x
- Category: Entree
- Cuisine: Vegan
- 1 cup quinoa
- 1 3/4 cup vegetable broth or water
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1/4 cup flour of choice + more as needed (I used GF oat flour)
- 1/2 red onion or 1 large shallot, diced
- 1/2 red bell pepper, seeded and diced
- 2 stalks celery, diced
- 2 garlic cloves, minced or 1 teaspoon garlic powder
- himalayan salt & freshly ground pepper
- olive oil for the skillet
- 2/3 cups cashews* (preferably soaked for 2 –3 hours)
- 1/3 cup water + more as needed
- 1 tablespoon sriracha, + more to taste OR 1/4 to 1/2 teaspoon cayenne
- 1 clove garlic
- 3 heaping tablespoons fresh chopped dill
- 1 lemon, zest and juice
- dash or two onion powder
- salt & fresh cracked pepper to taste
Quinoa: In small pot over medium high heat, add broth/water and quinoa, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove cover, fluff with fork and let set for another 15 minutes to cool and absorb remaining water.
Flax egg: While the quinoa is cooling, start your flax egg by mixing the ground flax seed with 3 tablespoons water in a small bowl and set aside to thicken.
Rémoulade: Place all the ingredients in a blender/food processor, except the dill, and blend until smooth (the magic bullet is a perfect tool for this job). If your mixture is too wet add a few cashews and blend again…if too thick add 1 tablespoon water at time until desired consistency. Stir in the dill by hand. Taste for seasoning adding more of whatever you like. Cover and keep at room temp or place in the refrigerator until ready to use (I served mine at room temp). This can also be made a couple days in advance and kept in the refrigerator (will stay fresh for up to a five or six days).
Quinoa Cakes: In a medium bowl, combine the quinoa, flax gel, flour, onion, celery, bell pepper and garlic. Mixture should be moist enough to stick together. Add additional flour or water, 1 -2 tablespoons at time if needed to adjust consistency. Taste for seasoning. Form into approx. 8 patties about 1/2 inch thick. (Patties can be made a day in advance and kept in the refrigerator.)
Preheat oven to 200 degrees. In a large cast-iron skillet or non-stick pan/griddle over medium heat heat 2 teaspoons olive oil, add the patties and cook, until nicely browned on each side, about 4-5 minutes per side.
Keep finished quinoa cakes on a baking sheet in the preheated oven until all cakes are cooked.
Serve the quinoa cakes with a nice dollop of rémoulade and pair with a steamed vegetable of choice. Serve immediately.
Feel free to use vegan mayo instead of cashews for this rémoulade. When making the rémoulade, replace the cashews and water with 1/2 – 3/4 cup vegan mayo. Mince your garlic and make sure zest of lemon is finely grated or minced. Combine ingredients in a small bowl and mix by hand.
The quinoa cakes can also be baked in the oven until golden brown and heated through on a lightly greased baking sheet at 400 degrees for about 25 minutes, flipping once after the first 15 minutes.