Ottolenghi’s Quinoa cakes are originally made with ramps (wild garlic) which are prolific in England and very delicious. However here they are considered a noxious weed and so are not available. Ottolenghi suggests spring onions instead, and it is a good substitution.
It is also a recipe that uses eggs in the original version. As you know if you have been following along with our project of cooking from Plenty More, I substitute chickpea flour, cream and eno for eggs in suitable recipes. You could add a little ground flaxseed too, for more “stickability” – in fact substituting the bread crumbs for ground flaxseed will make the dish gluten free. The result was still somewhat crumbly so make sure you have enough of the chickpea flour, and also that you squish the mixture together really well when making the patties. (The crumbly bits were very delicious too! See the note after the recipe.)
Ottolenghi makes a wonderful Salbitxada Sauce – a red capsicum and tomato spicy sauce thickened with ground almonds. We’ve had these also with our just-made Cumquat and Mango Chutney (made with Alphonso Mango puree, would you believe). I have included the instructions for the sauce in the recipe below because it is so good, but know that you can use any tomato, red pepper or spicy sauce (home made is best) or chutney.
We also made a Red Pepper and Mustard Seed sauce to go with the left overs. Another great sauce.
As you know, I have been working my way through Plenty More. Never one to keep up with fashion I haven’t joined the people feverishly cooking through Simple. I had intended to finish Plenty More within 12 months but found I had to take a break of some months within sight of the end. I was puffed out! Each of Ottolenghi’s recipes takes time and effort, and I just could not cook another one! Now I have resumed, but I will take it at a slower pace. Even this recipe has 7 (yes, seven) different processes – sauce: roast, blitz, boil, that’s 3, then fritters: cook, mix, fry, bake for a total of 7.
As mentioned, for this recipe, I have made it egg-free by replacing the eggs with a chickpea flour batter. If you prefer the original recipe, check here.
Similar recipes include Crispy Couscous and Saffron Cakes, Quinoa Porridge with Tomatoes, Herb and Walnut Fritters, and Vegetable Cutlets.
Browse all of our Quinoa recipes and all of our Fritters. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.
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