Tortitas de Quinoa: Quinoa Cakes
Makes 10 tortitas
2½ c. cooked quinoa
½ c. grated Chihuahua cheese*
2½ T. flour
2 green onions, finely chopped
1 fresh jalapeño chile, seeded and finely chopped
2 T. chopped cilantro
1 egg, beaten
1 T. corn oil
¼ t. salt, or more to taste
½ t. black pepper
Oil for frying
Salsa fresca (casera) for serving
Crumbled queso fresco for garnish
Combine all ingredients except salsa and queso fresco for garnish in a large bowl. Allow mixture to rest for 5 to 10 minutes. If mixture seems to loose, add additional flour, a quarter tablespoon at a time.
Heat oil for frying in a large sauté pan. Form quinoa patties with ¼ cup of the mixture for each. Fry until brown on one side. Carefully turn and brown on the second side. To avoid crumbling, do not turn tortitas until first side is brown. Serve topped with salsa fresca and crumbled queso fresco.
Recipe courtesy of Karen Hursh Graber.
*Chihuahua cheese is a registered trademark of V^V Supremo.