Golden semolina-quinoa-spinach cakes from Food & Wine Annual Cookbook 2013: An Entire Year of Recipes by Food & Wine Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill 4 hours to overnight.

  • MissKoo on June 10, 2020

    These are okay, but not a flavor/texture profile I'd want to eat repeatedly (ie, cook for leftovers for several days). They taste much, much better hot off the skillet than reheated the next day in the microwave, so will try re-crisping and heating ones left in fridge in cast iron pan. Recipe suggests topping with poached egg. Have a gag reaction to runny eggs, but may try with fried egg on top or with some yogurt flavored with sriracha or other spicing to kick up the flavor. Recipe easily makes 12 good sized cakes.

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