Wednesday, July 6, 2011
little savory cakes
It worked, we liked it and it went into the file to make again. And following advice from Dana, I cooked extra quinoa the first time I made them, so last night, I just pulled a bag out of the freezer so one step was already done.
Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.
We had the patties over pea puree (inspired by this recipe) last night served alongside roasted asparagus and lemony hollandaise.