Serve these with tomato rosemary jam and some greek yogurt or sour cream
⅔ cup Quinoa -- rinsed and drained
1 ⅓ cup Water
½ tsp Salt
¼ cup All-purpose flour
¼ cup Feta cheese -- I like Israeli or French sheep feta
¼ cup Shallot -- cooked in 1 teaspoon of olive oil until soft, 5 minutes
½ bunch Italian parsley -- chopped
1 large Egg
1 large Egg yolk
Black Pepper, freshly ground -- to taste
Heat a large heavy saucepan over high heat. Add quinoa and cook, shaking constantly until quinoa is toasted, about 5 minutes. Add the water and salt. Bring to a boil. Cover and simmer gently until water is absorbed, about 10 minutes. Cool. (I lay the quinoa out on a sheet pan to cool quickly) Gently mixed cooled quinoa, flour, cheese, shallot, parsley, eggs and pepper in a large bowl. Blend thoroughly with a spoon. Heat oil in large heavy skillet over medium heat. Lightly wet your hands. Scoop out a small cake, press lightly into a ball and then flatten into a cake. Fry until bottoms are golden brown, about 1-2 minutes per side. Drain on paper towels. Delicious served with sour cream and applesauce.
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