Attention Padron pepper fans, it’s that time of year again! This Summer we’re seeing more Padron peppers in the bins at both farmers markets and grocery stores. I think it’s safe to say that for those of us who have discovered Padron peppers- the best eating peppers in the world, our love affair is in full swing as Padron pepper growers harvest these tasty green jewels. I have recently joined the quinoa loving nation in my ongoing attempt to eat healthier. One of the benefits, besides nutritional, of quinoa is the leftovers that can be made into these flavorful little cakes. I found many recipes for quinoa cakes but decided to adapt one that came from Epicurious.com. Back in the day before a zillion food blogs, Epicurious was my go-to site for recipes and reviews. The only thing missing was the lack of recipe photos on the site but now you have food bloggers, like me, to give you a few visuals and on good days a few words! So, what are the words today?- Manchego-quinoa cakes with Padron peppers! Everyday I receive at least one full paragraph of spam in my WordPress mailbox telling me that I’m not SEO optimizing, that my key words are not in the right places and that no one can find me here in my little corner of the world. What I have to say about that is that I like my little corner of the world and if you found me I hope you like it too!
Recipe for quinoa cakes adapted from Epicurious. Recipe for Padron peppers from Luis Castelero.
- 1 & 1/2 cups cooked rainbow quinoa
- 2 large eggs, lightly beaten
- 1/4 cup minced scallions, white & light green parts
- 1 garlic clove, minced
- 1/3 cup freshly grated Manchego cheese
- 1/2 cup fresh bread crumbs
- Sea salt and freshly ground pepper, to taste
- 1 Tablespoon olive oil, to drizzle in frying pan
- 1/2 lb Padron peppers
- Sea salt for peppers
- In a large bowl mix together quinoa, eggs, scallions, garlic, cheese, bread crumbs, sea salt and freshly ground pepper-to taste.
- Form the quinoa mixture into 8 cakes, set aside.
- Heat the oil in a large frying pan.
- Place the quinoa cakes in the pan and over medium high heat cook for about 7-8 minutes.
- Flip the quinoa cakes and continue cooking until both sides are a deep golden brown.
- Remove the cakes and set aside on a plate.
- Remove the frying pan from the heat and wipe out.
- Drizzle in enough olive oil to coat the pan, over a high heat cook and stir the peppers until blistered on both sides.
- Remove the peppers to a plate and cover with sea salt.
- Serve 2 quinoa cakes on each plate with a side of Padron peppers.