These flavorful quinoa cakes can be pan-fried or air-fried for a crispy exterior. Serve with your favorite dipping sauce or on top of leafy greens.
Combine quinoa, carrot, Parmesan, basil, garlic, salt, pepper and eggs in a medium bowl; stir until well combined. Stir in panko.
Form the mixture into 8 patties (about 3/4 inch thick and 3 inches in diameter), using about 1/3 cup for each. Arrange the patties on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Cook 4 patties, turning once, until golden brown and crispy, 5 to 7 minutes on each side. Transfer to a serving platter and repeat with the remaining 1 1/2 tablespoons oil and 4 patties. (Alternatively, preheat an air fryer to 375°F for 5 minutes. Coat the basket with cooking spray; place 4 patties in the basket and cook until lightly browned, 5 to 7 minutes. Flip, and cook until golden brown and crispy, 5 to 7 more minutes. Coat the basket with cooking spray again and repeat with the remaining 4 patties.) Garnish with basil and serve hot.
Refrigerate cooked quinoa cakes in an airtight container for up to 5 days or freeze for up to 2 months.
Parchment paper; air fryer (if using)