Quinoa and wild garlic cakes with salbitxada sauce from Plenty More (page 215) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.203 in the US edition. See recipe for gluten-free variation.

  • Hansyhobs on June 10, 2023

    This turned out better than I was expecting. I didn't use cottage cheese (the thought of it makes me feel... unwell) so I used a bit more cheddar and 2 extra eggs. Really tasty and lovely with the sauce. Had some spring greens which I cooked in the same pan once I was finished with the patties

  • sosayi on April 06, 2023

    Only made the quinoa cakes, but they were delicious! Assuming I had leftover quinoa, I’d make them again in a heartbeat.

  • Ganga108 on March 02, 2022

    Ottolenghi’s Quinoa cakes are originally made with ramps (wild garlic) which are prolific in England and very delicious.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. This recipe uses eggs and I used my usual substitute of chickpea flour, cream and eno fruit salts. You could add a little ground flaxseed too, for more “stickability”. The result was still somewhat crumbly so make sure you add 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!) Ottolenghi adds a wonderful Salbitxada Sauce – a red capsicum and tomato spicy sauce thickened with ground almonds. We’ve had also served these these with a home made Cumquat and Mango Chutney (made with Alphonso Mango puree, would you believe). Absolutely delicious!

  • finebec on October 28, 2018

    Not well received.

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