Makes 10 cakes, enough for 4-5 servings
These appealing and tasty disks are crisp on the outside and fork-tender throughout. They’re wonderful as a breakfast or brunch entrée, topped with salsa or with strips of roasted red pepper and/or smoked salmon. This is also a fun side dish or appetizer. Good for Passover.
You can make the batter and even form the cakes up to two days ahead of time, and store it, covered, in the refrigerator. No need to bring it to room temperature before frying.
1 cup uncooked quinoa, rinsed
1 ½ cups water
4 scallions, very finely minced (whites and reasonable greens)
½ teaspoon salt
2 large eggs beaten
Butter for the pan
1. Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover, and cook (with a heat diffuser, if available, inserted underneath) until the grains are tender - 20 to 30 minutes. Remove from the heat and fluff with a fork to let steam escape.
2. Add the scallions, salt, pepper, and beaten eggs, and stir well to combine. (It’s fine if the quinoa is still hot.)
3. Meanwhile, melt some butter in a heavy skillet over medium-low, and swirl to coat the pan. Lightly spray a ¼-cup measure (ideally one with a handle) with nonstick spray, and use it to scoop the batter, evening off the top with a knife, to form neat cakes. Shake the formed batter into the pan, and cook on both sides until golden and crisp. Depending on your pan and your stove, this will take approximately 5 minutes (or perhaps a little longer) per side.
4. Serve hot or warm, with toppings of your choice.