Broccoli and Quinoa Cakes with Dijon Lemon Aioli Recipe

How to Make Broccoli and Quinoa Cakes with Dijon Lemon Aioli


  1. Prepare quinoa according to packet directions. While it is cooking, chop the broccoli very finely.
  2. Once the quinoa is cooked, place the still hot, cooked quinoa into a large bowl. Use a fork to break up the quinoa. Add chopped broccoli, chives, cheese, chilli flakes and minced garlic. Sprinkle the teaspoon of salt and ¼ teaspoon of pepper over the ingredients and stir well to combine. (The hot quinoa will soften the raw broccoli).
  3. Add the egg and mix again.
  4. Stir through the almond meal, mixing until all ingredients are well combined.
  5. The mixture should just be slightly sticky and easily formed into cakes.
  6. Wet your hands and shape 4 large cakes.
  7. Heat oil in a shallow pan over medium heat. Carefully place the cakes into the oil and lower the heat to medium-low.
  8. Fry for about 3-4 minutes per side, until golden on both sides.
  9. While cakes are frying, make the dressing by combining mayonnaise, dijon mustard and lemon juice in a bowl. Whisk to combine.
  10. Stir through the crushed garlic, paprika and salt and pepper. Set dressing aside until broccoli cakes are ready.
  11. Place cooked broccoli and quinoa cakes on paper towel to drain.
  12. Serve cakes warm on a plate. Drizzle over the dressing. Garnish with chopped chives.

Tip: Serve with your favourite green salad.