Crispy Quinoa Pancakes with Roasted Garlic Aioli

Hi.
My name is Jenn.
And I cannot cook proper portion sizes when it comes to grains.
Yep. That's me...cooking an entire bag of rice for two people...then we are stuck eating rice for 4 days as a side.
HOWEVER,
this fault of mine has been proven useful!! There are so many different ways you can incorporate grains into salads, soups and sides. Having them already cooked in the fridge is super useful!!

And it became very useful this weekend when I made these delicious pancakes!!

First, you need to roast your garlic. Chop off the top of a whole head of garlic. Drizzle with olive oil, wrap in tin foil and place in a 400F oven for about 45 minutes-1hour. Set aside and cool.

  If you don't have pre-made quinoa in the fridge, boil 1 cup of quinoa according to package directions. 1 Cup dry quinoa makes about 2 cups cooked...which is how much you will need for this (about 8 pancakes). Make sure quinoa is cool to the touch before proceeding.

 In a bowl combine 2 chopped green onion (or 1 handful of chives), 3/4 cup of shredded cheddar cheese, 2 tbsp Flour, 1 Egg, and 1 Tbsp freshly ground pepper.

 Add your cooled quinoa and combine. The mixture will be sticky.  Set this aside for a couple of minutes while you heat up your pan.

 Add 2 Tbsp Olive Oil into a medium heat frying pan. Form the quinoa mixture into patties and place in the pan. Allow to cook for about 3-5 minutes per side or until golden brown and crispy.

 Flip!! Once done set aside on a paper towel lined place while you prepare the Aoili.

 For the Aoili, squeeze the roasted garlic out of the head on to a cutting board and mash with the side of your knife. Add the garlic to 1/2 Cup Mayonnaise, 1 Lemon Juice plus zest, 1/8 tsp cayenne pepper and salt and pepper to your taste.

Drizzle over your quinoa pancakes and enjoy!