Quinoa cakes with grated Entremont Emmental cheese
- 300 g cooked Quinoa
- 1 packet grated Entremont Emmental cheese
- 1 egg
- 70 g breadcrumbs
- 3 cl olive oil
- ½ bunch parsley
- ½ bunch chives
- Salt and pepper
In a bowl, carefully mix the cooked quinoa with the breadcrumbs, egg, olive oil, emmental, and chopped herbs. Season and mix well to obtain a sticky paste.
Form balls in your hands and slightly flatten them to create a cake. Roll the cakes in flour before frying them in a pan with a little olive oil (about 5 minutes on either side).
Serve hot with a lemon and yoghurt sauce.
Crédits photos : Stéphanie Iguna @LaFoodFactory