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Recipe by Esty Wolbe

Quinoa Kani Cakes

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Quinoa Kani Cakes
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg
40 Minutes
Diets
- Pescatarian - Gluten Free

Ingredients

Quinoa Kani Cakes

  • 2 tablespoons oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 and 1/2 teaspoons smoked paprika

  • salt, to taste

  • pepper, to taste

  • 2 cups cooked quinoa

  • 1 package kani, diced

  • 2 eggs, lightly beaten

  • oil spray

Directions

1.

Preheat your oven to 450 degrees Fahrenheit.

2.

Heat the oil in a skillet and sauté the onion and garlic until fragrant. Reduce heat to low and allow to cook until softened. Remove from heat and set aside.

3.

Meanwhile, mix the quinoa and kani in a large bowl. Add the sautéed onions, season with smoked paprika, salt and pepper, mix well and adjust seasoning if necessary. Stir in the eggs.

4.

Use a medium cookie scoop to scoop mounds onto a parchment-lined baking sheet, then flatten slightly with the bottom of a lightly greased measuring cup or your fingers.

5.

Bake uncovered for 15 to 20 minutes.

6.

Enjoy hot, cold, or at room temperature. Delicious with spicy mayo!

Notes:

This freezes well.

Recipe tags

Cooking with Tantrums croquettes easy does it Esty Wolbe freezer-friendly fried fritters kosher for passover mock crab patties Pesach
Quinoa Kani Cakes

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רחמני
רחמני
1 year ago
0
Stephanie G Gurland
Stephanie G Gurland
1 year ago

what is Kani?

0
wpdiscuz   wpDiscuz

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