Crispy Quinoa Cakes

The third Shabbat meal, Seduah Shlishit, is one of the most challenging. Between cooking for Shabbat dinner and lunch, eating a heavier lunch than usual, and not being able to reheat food leave us with limited options for the third Shabbat meal (or dinner) that becomes an issue during the long Shabbat days of the summer. 

This time of year when the days are so long and hot, you really need to think about what to make for the third meal on Shabbat. The meal that comes before the end of Shabbat.  

Hot weather turns our thoughts to the regional foods of warmer climes like Provence, Sicily, or Turkey. A little chili spice, the acid spark of vinegar or tomatoes, and the smokiness of grilled vegetables helps soothe jaded palates as the weather wears on, growing hotter by the day.  

The trick to this recipe is to cook the quinoa so that it does not have excess moisture at the end of cooking. Cooking a grain is different than cooking pasta. Cooking pasta involves draining excess water at the end of the cooking process. Cooking seeds and grains involves adding the correct amount of water so that it is absorbed by the grains and the grains are fluffy, DRY, and tender at the end of the cooking process. 

Cooking Time: 50 Minutes 

Preparation Time: 40 Minutes 

Level of Difficulty: Easy 

Kashrut Type: Parve 

INGREDIENTS 

(Recipe make 10 servings as appetizers) 

2 cups quinoa 

3 ½ cups water 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

6 egg whites 

⅓ cup quinoa flour 

6 scallions, thinly sliced 

2 garlic cloves, grated on a microplane 

extra virgin olive oil 

Toppings: spicy tomato sauce, caramelized onions 

PREPARATION 

1. Preheat oven to 200°F. Line a baking sheet with parchment paper. 

2. Wash quinoa in a large bowl with lots of cold water. Rub the grains together to scrape off the saponin (a natural chemical made by the plant to protect the seed from birds and insects.  

Saponin is safe to eat but tastes bitter and many people don’t like quinoa until they taste it after being washed). Even quinoa that says it was washed needs to be washed in this manner! 

3. Strain and simmer quinoa and water over medium-low heat until water line is even with quinoa. Turn off the heat and cover the pan. Allow quinoa to steam for 15 minutes until tender and all water is absorbed. 

4. Transfer quinoa to mixing bowl and add salt, pepper, egg whites, quinoa flour, scallions, and garlic. Stir to combine to a thick mixture that holds together.  

5. Form into thick cakes. 

6. Heat a large sauté pan, with about ½ inch of extra virgin olive oil, over medium heat. Brown quinoa latkes until golden on both sides, about 3 minute each side. Transfer to prepared pan and keep warm in preheated oven. [Editor’s Note: On Shabbat, warm them up on your electric Shabbat warmer or on your covered stove burners.] 

7. Serve quinoa latkes with spicy tomato sauce or caramelized onions. 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.