manchego-quinoa cakes with padron peppers

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!

manchego-quinoa cakes with padron peppers

Yield: 4 appetizer servings

Recipe for quinoa cakes adapted from Epicurious. Recipe for Padron peppers from Luis Castelero.

Ingredients

  • 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

Instructions

  1. In a large bowl mix together quinoa, eggs, scallions, garlic, cheese, bread crumbs, sea salt and freshly ground pepper-to taste.
  2. Form the quinoa mixture into 8 cakes, set aside.
  3. Heat the oil in a large frying pan.
  4. Place the quinoa cakes in the pan and over medium high heat cook for about 7-8 minutes.
  5. Flip the quinoa cakes and continue cooking until both sides are a deep golden brown.
  6. Remove the cakes and set aside on a plate.
  7. Remove the frying pan from the heat and wipe out.
  8. Drizzle in enough olive oil to coat the pan, over a high heat cook and stir the peppers until blistered on both sides.
  9. Remove the peppers to a plate and cover with sea salt.
  10. Serve 2 quinoa cakes on each plate with a side of Padron peppers.
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Comments

  1. That just looks like summer on a plate! I don’t know if I can get Padron peppers here. I’ll have to look.

  2. I love padron peppers! Those golden cakes look like the perfect accompaniment, what a great appetizer for summer! :)

  3. This look amazing!! I love their color and I just adore quinoa!

  4. I have fallen in love with quinoa, too, and per your suggestion I will try the rainbow variety. In fact, I’ll be heading over to pick some up at Whole Foods today during my lunch break. I cooked with quinoa yesterday again myself–really, now I want to add it to everything! Your quinoa cakes are winners, Patty. I don’t think I’ll find anything at the Whole foods lunch bar that will even come close to being as appetizing as these guys. :)

  5. Oh I’m excited to try these and the peppers too. Great job and beautiful photos :)

  6. Patty, this is a wonderful post! I loved learning about these peppers and I can’t wait to try them – I hope I can find them at my market. The quinoa cakes will be a big hit with my family, thanks!

  7. These little quinoa cakes with cheese sound and look awesome…especially with a peppers on the side :)
    Thanks for the recipe and hope you have a great week Patty :)

  8. I love padron peppers and I love manchego cheese. The jury is still out about quinoa but they sure look great together on the plate.

  9. Patty, these look incredible! I have not seen Padron peppers before, but I know we would love them!

  10. Patty – I am with you on Padron peppers and/or shishado peppers. I am totally obsessed with them. Each time I go to the farmers market I am in search of them. I just love frying them up in a cast iron skillet with olive oil and finishing with sea salt along with a crisp glass of dry white wine. Loving your quinoa cakes. The entire dish that you prepared just SINGS to me and looks absolutely divine. Pinning now!!!!

  11. i don’t think i’ve ever had Padron peppers but I’d love to try one day. And the quinoa cakes, love them!

  12. These look delicious. I’m a big fan of quinoa, but padron peppers are new to me.

  13. These are definitely on my to make list. Quinoa and cheese…sound really amazing!

  14. haha, it’s a good day! I love your few good words ;) Love roasted or grilled peppers: padron, shishito, hatch… and your quinoa cakes are perfect, Patty! I must find rainbow quinoa – or, maybe just mix the varieties I have.

  15. Hi Patty, this gives me an idea of dinner tomorrow! I’m looking for something that has vggie and no meat because I’ve eating too much meat ><. and I found it here!

  16. The quinoa cakes look moreish and the padron peppers surely add to the appeal of the plate. Sadly, this is the first time I have ever heard of them. Perhaps it’s just my ignorance, perhaps Australia is as yet not sophisticated enough peppers’ wise ;) !!

  17. What a gorgeous summer plate! I wish I could have had this for dinner (instead of leftovers!) Thanks for sharing, my friend! I have never thought of doing quinoa cakes before, but they look and sound just delicious.

  18. I have never heard of padron peppers before…but then you west coasters are always so far ahead of us east coasters when it comes to new food trends…lol!! However, I have had manchego cheese and love it! The quinoa cakes look and sound wonderfully delicious!!
    Lovely presentation!!

  19. Patty, your food photos are always so meticulous, and super perfect…everything co-ordinating…not one speck of crumb ‘out of place’…looks as though I just stepped into a William Sonoma kitchen…honestly!
    I’m totally drooling over your padron peppers, and your amazing quinoa cakes! Pinning this beauty!
    Have a wonderful day!
    xo

  20. What a lovely meal. I have never heard of Padron peppers before – I always learn new things through blogging.

  21. While I’m not familiar with the peppers, I’m thinking they would be high on my like list!! And the quinoa cakes with manchego are sure to be a hit with my husband, though he won’t know that the quinoa is good for him. LOVE this recipe!

  22. Wooooowwwww! Patty what a great revamp of quinoa cakes. Every year I look around to see if I can find Padron peppers. I haven’t yet, but at least I have you and your Padron pepper recipes to drool over. Great job!

    Oh, and don’t listen to those spammers. They don’t know what they are talking about. Mostly they want you to click on their websites and adds. You rock Patty so keep doing what you’re doing :)

  23. Oh là là. I could eat hundreds of those…(Btw: I would break my diet ;D
    Thanks! Recipe that goes to my folder!

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