Its Monday morning and the baby is still sleeping. This means a little more think to think creatively. I open my fridge and see some leftover corn from the weekend's burritos dinner. Corn always triggers corn tikkis (corn cakes) in my head but I wanted to give it a little twist. So I thought of adding quinoa instead of potatoes. Surprisingly enough, they turned out pretty good. Now, I cannot wait for the hubby to come home so I can experiment on him.
Ingredients and Method:
1/2 cup corn kernels, canned
1/2 cup quinoa, uncooked
1/2 chicken bouillon cube
1 egg
1/2 cup breadcrumbs
1 tbsp all purpose flour
Dash of garlic powder, paprika, italian seasonings, hot sauce
Few chopped cilantro
Salt and Black pepper
Panko crumbs to coat
1. Cook the quinoa in a microwave with water and chicken bouillon cube. Alternatively, one can use chicken stock instead of water or just plain water would work as well. Generally, it is one part quinoa to two parts liquid.
2. Let the cooked quinoa stand and completely cool so that there is no moisture left before adding the remaining ingredients.
3. Add all the ingredients except the panko breadcrumbs. Mix well. Add the all purpose flour a little at a time just to bind the mixture. The consistency should be thick enough that one can pack it into small balls. You can let the mixture stand for a few minutes so any moisture gets absorbed making it easier to make the cakes.
4. Now we are ready to make the Quinoa Corn Cakes. Divide the mixture into balls of equal size. I got about 6 medium size balls. Pack them into balls and flatten them out. Heat oil in a griddle and keep the flame on medium high. Roll the cakes into the panko breadcrumbs and put them on the griddle. Drizzle more oil as necessary. About 3 to 4 minutes on each side should do the trick. Cakes should be golden brownish at the end. Serve with a dipping sauce of your choice.
Note: Panko breadcrumbs burn relatively faster so do not cook on high heat as the breadcrumbs crust will burn leaving the egg uncooked.
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