Crispy Quinoa & Parmesan Cakes with Lemon-Herb Yogurt

Ingredients

• •3/4 cup uncooked quinoaor about 2 cups leftover cooked quinoa
• •2 large eggs
• •50 g parmesan, finely gratedaged hard cheese, naturally very low in lactose
• •1/4 cup rice flourfine cornmeal also works
• •1.5 cups baby spinach, finely choppedabout 1/2 cup per serve keeps it comfortably low
• •3 tbsp chives, finely snipped
• •1 lemonzest into the cakes, juice into the yogurt
• •1/2 tsp smoked paprika
• •3 tbsp, for frying garlic-infused olive oilinfused oil only — no garlic solids
• •3/4 cup lactose-free Greek-style yogurt
• •2 tbsp fresh dill or mint, chopped
• •to taste fine salt and black pepper

Method

1. 1Cook the quinoa in salted water for 13–15 minutes until the germ spirals out; drain well and spread on a plate to cool for 10 minutes — dry quinoa means crisp cakes.
2. 2Stir the yogurt with the dill or mint, half the lemon juice, a pinch of salt and a crack of pepper; chill until serving.
3. 3Mix the cooled quinoa with the eggs, parmesan, rice flour, spinach, chives, lemon zest, smoked paprika, 3/4 tsp salt and plenty of pepper until it holds together when squeezed.
4. 4Shape into 6 patties about 2 cm thick, pressing firmly so the edges are tight.
5. 5Heat the garlic-infused oil in a nonstick pan over medium and fry the cakes 4–5 minutes per side, undisturbed, until deep golden and crusty.
6. 6Drain briefly on paper towel and hit them with flaky salt while hot.
7. 7Serve two cakes per person over a swipe of the lemon-herb yogurt, with the remaining lemon in wedges.