Quinoa Goat Cheese and Parmesan Cakes

quinoa goat cheese cakes

An ideal way to use up any leftover quinoa, you might end up finding yourself making up pots of quinoa just to make more of these delicious little bites after you try them. They make for a fantastic appetizer or light side along with some tomato chutney or marinara sauce, a legume curry and a lightly dressed leafy green salad to fill out the meal.

quinoa goat cheese and Parmesan patties

I do enjoy vegan meals, but I just can't imagine life without my favorite cheeses. In this case, dill and parsley and a light spicing complement the quinoa to perfection, but when you slice into these cakes that are crispy on the outside but melting with cheesy goodness inside, the experience really couldn't get much better.

My only regret is not doubling this recipe, as I was sharing with friends, but I won't be making that mistake again. I don't have a huge appetite at any given time, but I bet I could have gobbled up all of these in one sitting. They really are a special treat to the palate and, as an added bonus, plenty good for you too.

quinoa patties with goat cheese and Parmesan

Quinoa Goat Cheese and Parmesan CakesQuinoa Goat Cheese and Parmesan Cakes
Recipe by
Published on June 23, 2013

Easy and delicious savory quinoa cakes with goat cheese, Parmesan, spices and herbs — crispy on the outside and melt-in-your-mouth creamy on the inside, these flavorful cakes will disappear in no time

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  • 1/2 cup soft unripened goat cheese
  • 1 1/2 cups cooked quinoa (1/2 cup dried)
  • 1/3 cup fresh grated Parmesan cheese
  • 2 to 3 tablespoons spelt flour or unbleached white flour
  • 2 green or red chilies, seeded and finely chopped
  • 2 shallots, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon ground cayenne, to taste
  • 1 teaspoon dried dill
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 teaspoon sea salt, or to taste
  • fresh cracked black pepper to taste
  • 1 large egg, lightly beaten
  • 3 tablespoons olive oil
  • Mash the goat cheese with a potato masher or fork.

  • In a large bowl, combine the quinoa, cheeses, 2 tablespoons of the flour, chilies, shallots, spices, herbs, salt and pepper, egg and 1 tablespoon of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties.

  • Heat the remaining oil in a non-stick skillet over medium heat. When hot, fry a few patties at a time until golden brown — about 5 minutes each side. Remove and let drain on paper towels.

  • Serve warm with your favorite chutney or tomato sauce.

Makes 6 3-inch cakes
quinoa goat cheese patties with Parmesan

More little bites you are sure to enjoy from Lisa's Vegetarian Kitchen:
Brown Rice and Quinoa Cakes with Parmesan
Curried Quinoa and Wild Rice Savory Cakes
Chickpea Patties Smothered in Vegetable Gravy
Spicy Baked Chickpea Koftas


Valerie Harrison (bellini) said...

I have everything I need, including some cooked quinoa and it is lunch time so here I go into the kitchen:D

Michelle said...

What type of chiles did you use? Jalapeño? Serrano?

Lisa Turner said...

I used green and red chilies. Jalapeno or serrano would work well too.

Unknown said...

This looks delicious! My DH does not like dill, what would you substitute for that?

Lisa Turner said...

Thanks for stopping in Louise. You could use dried oregano instead of the dill or more parsley. It's a forgiving recipe and meant to appeal to whatever flavors tempt your palate.

Unknown said...

Just made these today and had to have one to try. My recipe made 7 patty cakes. Reminded me of crab cakes without the crab. I added a couple of tbsp of Panko crumbs instead of too much flour. Used fresh dill as well. MMMM they were delish! I didn't have any chillies so |I just used a bit of chili powder. Could have used a little more but I was winging the measurements for the spices. I would make these again for sure!

Anonymous said...

I made these the other day & we loved them! We had a delicious mango from the farmer's market, which I made into mango salsa. It was fantastic with them. Definitely will make them again. Thanks for the recipe!

Anonymous said...

These are amazing! I've made them about 5 times now. I have them for dinner with a side salad and it's a perfect meal! I freeze the rest and when I want them I just cook them from frozen.