Brown Rice and Quinoa Cakes with Parmesan

From time to time, I like to share my spontaneous late night cooking experiments here, especially when they are particularly successful and pleasing to the palate. This is a rather unorthodox recipe I suppose because I fused together leftover grains, mixed in a blend of spices and herbs, incorporated some chickpea flour into the mix and then added some Parmesan cheese. Certainly a unique combination of flavors and textures that comes together in a surprising way that turned out to be a palate pleaser. The layering of spice is nicely tempered by the grain and cheese, and the herbs are understated but make their presence known in a low lying sort of way to complete the experience.

Crispy, slightly dense due to the addition of besan flour, but still moist inside, I'll be making these again and again because the possibilities are endless and I always find leftover grains a welcome challenge to dress up and make into a second meal, appetizer, side or snack. I think goat cheese is coming in the near future. Other options to be considered are various combinations of grains, spices and herbs, fresh chilies, onion, sun-dried tomatoes, quinoa flour, spelt flour and anything else that strikes your fancy when the craving hits. Don't be afraid to experiment and don't wait until you have leftovers — cook up some grains and come up with your favorite savory grain cakes.

Brown Rice and Quinoa Cakes with Parmesan

Recipe by Lisa Turner Published on December 28, 2012 Crispy golden brown rice and quinoa cakes with a chewy and flavorful inside seasoned with spices, herbs and Parmesan cheese — a great way to use leftover grains Print this recipe Ingredients: 1 cup leftover cooked brown rice (1/3 cup uncooked) 1 cup leftover cooked quinoa (1/3 cup uncooked) 1 egg 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon chili powder pinch of mustard powder (optional) pinch of asafetida (optional) 1 teaspoon dried parsley 3/4 teaspoon dried basil 1 teaspoon sea salt fresh cracked black pepper to taste 1/2 cup chickpea (besan) flour 1/2 to 2/3 cup fresh grated Parmesan cheese oil for frying Instructions: Combine the rice and quinoa in a large bowl. In a small bowl, beat the egg until frothy and then beat in the ground spices, herbs, salt and black pepper. Transfer to the bowl with the rice and quinoa and stir well to combine. Now add the Parmesan cheese and chickpea flour and stir until the mixture comes together. Add more flour as needed to make a uniform mixture that is moist but dry enough to shape into small patties. Flour your hands and shape the mixture into roughly 2-inch round patties. Heat a 1/4 inch of oil in a large frying pan over medium heat. When hot, add the shaped patties and fry for about 5 minutes or until the bottoms begin to turn golden brown. Flip and fry for another few minutes to brown on both sides. Transfer to a plate lined with paper towels to drain and serve hot with your favorite chutney or dipping sauce. Makes about ten 2-inch patties

More delightful fried and baked savories from Lisa's Vegetarian Kitchen:
Baked Italian Brown Rice Balls (Arancini)
Corn Cakes with Blue Cheese and Honey
Spicy Baked Chickpea Koftas
Northeast African Millet Patties

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