Cilantro Yogurt Sauce
- 1 large bunch fresh cilantro, stemmed
- ¼ cup soy sauce
- ¼ cup ume plum vinegar
- 1 small white onion, quartered (about ½ cup)
- 2 cups plain yogurt
- 1/3 cup olive oil
Quinoa Croquettes
- 1 cup quinoa, washed thoroughly
- 1 medium carrot, peeled and grated on medium holes
- 1 small zucchini, grated on medium holes
- 1 scallion, finely chopped (white and green parts)
- 1 tsp garlic powder
- 1 tsp salt
- 6 sprigs fresh parsley, stemmed and minced
- 1 large egg
- ¼ cups all-purpose flour
- Grapeseed oil for cooking
To make the sauce, combine the cilantro, soy sauce, vinegar and onion in a blender or food processor and blend until smooth. Stop the motor and add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container with a lid and refrigerate for at lest 1 hour.
To make the croquettes, combine the rinsed quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool
When cool add the carrot, zucchini, scallion, garlic powder, salt, parsley, egg and flour. Mix well. Using your hands, form the mixture into patties about ½ inch thick and 2 inches in diameter.
Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. When the cakes are golden, turn them over and cook until the second side is golden. Add additional oil as needed, and remove any brown bits that accumulate in the pan as you cook.
Remove the cakes from the pan and place them on a plate lined with a recycled brown paper bag. Serve hot, drizzled with Cilantro Yogurt Sauce. Or put the yogurt in a bowl for dipping. Top the cakes with grated carrot and zucchini.
Serves: 6 as a starter
Source: Anna Getty’s Easy Green Organic, Chronicle Books
