For golden quinoa
cakes
1 Hatch chile
½ teaspoon whole coriander seed
½ teaspoon whole cumin seed
11/2 tablespoons unsalted butter
1 cup quinoa
2 cups water
Pinch of kosher salt
2 large eggs
3 tablespoons buttermilk
½ cup green onion, sliced
1 large garlic clove, minced
½ cup cheddar, grated
½ teaspoon kosher salt
¼ cup sweet rice flour (also labeled "Mochiko")
Canola oil for frying the cakes
For the salsa fresca
2 French breakfast radishes, diced (or 4 round radishes,
diced)
8 to 10 sweet cherry or pear tomatoes, diced
½ avocado, diced
½ lemon, juiced (yield about 1/4 cup)
Kosher salt, to taste
¼ cup cilantro, chopped
1 tablespoon sour cream
Preheat your
broiler and roast the chile (might as well roast a few and then freeze for use
in another recipe, like Huevos Rancheros) until wrinkled and blackened, turning
once. Place roasted chile in a heat-proof bowl and cover with plastic wrap to
make it easier to remove the skin. When cool, carefully remove skin (the tip of
a sharp knife is helpful), stem, and as much of the membrane and seeds as you'd
like -- keeping more will yield a spicier result. Dice chile, using gloves if
desired.
While chile is
roasting, toast whole coriander and cumin over medium heat, until fragrant, in
a Dutch oven or similar pot. Transfer whole spices to a bowl and crush with the
back of a spoon or pestle.
Place Dutch oven
back onto the burner and melt butter, stirring, until it begins to brown and
smells nutty. Add quinoa and stir, constantly, until it begins to get golden
and toasty. At this point I always think it smells a little bit like
deliciously roasted cheese.
Add two cups of
water, crushed whole spices, and a good pinch of salt. Bring mixture to a boil,
cover, and lower heat to a simmer. Cook until quinoa is tender and water is
absorbed, about 15 to 17 minutes. Spread hot quinoa out on a large rimmed
baking sheet to cool.
In a large bowl,
combine the cooled quinoa, the diced Hatch chile, and the remaining ingredients
(from egg through sweet rice flour). Stir to thoroughly combine and then let
mixture sit for a few minutes to hydrate the flour.
Meanwhile, combine
radishes, tomatoes, avocado, and lemon in a bowl. Add salt to taste and let
mixture sit until ready to eat.
Heat a large
skillet over medium heat with 1 tablespoon of canola oil. Set out a large
rimmed baking sheet lined with wax paper. If you want to make larger (3- to
4-inch) cakes, scoop quinoa mixture with a quarter cup measure, tap against
your open palm to release, and then flatten the cake with the back of the cup
measure before placing on the waxed paper. Repeat with remaining cake mixture.
For bite-sized cakes, use a tablespoon to scoop and flatten the mixture.
Cook the cakes in
the skillet for about 3 minutes per side, until crisp and golden. Transfer to a
serving platter. Continue cooking the remaining cakes, using additional oil if
necessary.
Right before
serving, stir cilantro and sour cream in to salsa fresca. Top cakes with salsa
fresca and enjoy.
