Pickle-Brine Fried Quinoa Cakes (Printable Version)
Golden quinoa cakes with herbs, crispy texture, and a tangy pickle ranch dipping sauce, perfect for sharing.
# The Ingredients You'll 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
# Step-by-Step Instructions:
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 Tips::
01 -
- Uses common pantry ingredients and fresh herbs
- Ready in under one hour
- Crisp on the outside and tender inside
- Vegetarian and can be made gluten-free or dairy-free
- The tangy pickle ranch brings restaurant-style flair
02 -
- High in complete protein thanks to quinoa
- Easy to adapt for gluten or dairy sensitivities
- Prep ahead friendly for busy weeks
03 -
- Let the quinoa cool before mixing to avoid scrambling the eggs
- Really press the patties together to keep them from falling apart in the skillet
- Taste your pickle brine and adjust seasoning accordingly since some brines are saltier than others