Pickle-Brine Fried Quinoa Cakes (Printable Version)
# What You Need:
→ Quinoa Cakes
01 -
1 cup (180 g) quinoa, rinsed
02 -
2 cups (480 ml) water
03 -
1/4 cup (60 ml) pickle brine (from dill pickles)
04 -
2 large eggs
05 -
1/2 cup (50 g) breadcrumbs (use gluten-free if desired)
06 -
1/4 cup (25 g) grated Parmesan cheese
07 -
3 tbsp fresh parsley, chopped
08 -
2 tbsp fresh chives, chopped
09 -
2 tbsp dill, chopped
10 -
2 spring onions, finely sliced
11 -
2 cloves garlic, minced
12 -
1/2 tsp black pepper
13 -
1/2 tsp salt (adjust to taste)
14 -
1/2 tsp smoked paprika
15 -
3 tbsp olive oil (for frying)
→ Pickle Ranch Sauce
16 -
1/2 cup (120 ml) sour cream
17 -
1/4 cup (60 ml) mayonnaise
18 -
2 tbsp pickle brine
19 -
2 tbsp finely chopped dill pickles
20 -
1 tbsp fresh dill, chopped
21 -
1 tbsp fresh parsley, chopped
22 -
1 tsp lemon juice
23 -
1/2 tsp garlic powder
24 -
1/4 tsp onion powder
25 -
Salt & pepper, to taste
# Steps to Follow:
01 -
In a medium saucepan, combine quinoa, water, and 1/4 cup pickle brine. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.
02 -
In a large bowl, mix cooled quinoa, eggs, breadcrumbs, Parmesan, parsley, chives, dill, spring onions, garlic, black pepper, salt, and smoked paprika until well combined.
03 -
Form the mixture into 8 equal patties, pressing firmly so they hold together.
04 -
Heat olive oil in a large non-stick skillet over medium heat. Fry cakes, 4 at a time, for 3–4 minutes per side or until golden and crisp. Transfer to a paper towel–lined plate.
05 -
In a small bowl, whisk together sour cream, mayonnaise, pickle brine, chopped pickles, dill, parsley, lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
06 -
Serve quinoa cakes warm with pickle ranch sauce on the side.
# Additional Notes:
01 -
For a gluten-free version, use certified gluten-free breadcrumbs.
02 -
Add a dash of hot sauce to the ranch for extra kick.
03 -
Serve over a green salad for a light lunch.
04 -
Substitute Parmesan with nutritional yeast for a dairy-free option.