This recipe is so appealing — familiar territory with a side trip to a different level of taste. Easy to follow, easy to make and good looking on a plate with the sauce. I modified it for a gluten free need. (For the panko, crumbs made in the food processor from a GF roll; for the flour, 3 T cornstarch, 3 T brown rice flour, 1 T chick pea flour/besan). It felt like a thick batter, but the results were almost delicate. Unfortunately, our supermarket jalapeno was bland, so hot sauce was needed — adjust the chile recommendations to your taste. And the sauce! We enjoyed it with other foods — with rice, with sweet potatoes and more.
Quinoa cakes
These quinoa cakes are actually the perfect vegetarian burgers. Or, topped with a poached egg, simply served with yogurt or vegetable dip, they are great for parties or served as an appetizer.By Tamara Novacoviç A few days ago, I received a lovely package all the way from Canada. Thank you, Zorica! I was extatic about…
