Quinoa Goat Cheese and Parmesan Cakes

Quinoa Goat Cheese and Parmesan Cakes (slightly adapted from Food & Spice, Servings: 6 three-inch cakes, Total Time: 15-20 minutes)

Ingredients

·         ½ cup soft goat cheese

·         1 ½ cups cooked quinoa (1/2 cup dried)

·         1/3 cup fresh grated Parmesan cheese

·         2 to 3 Tbsp. unbleached white flour

·         2 green or red chilies, seeded and finely chopped

·         2 shallots, finely chopped

·         ½ tsp. ground cumin

·         ¼ to ½ tsp. cayenne, to taste

·         1 tsp. dried basil

·         ¼ cup fresh parsley, finely chopped

·         ½ tsp. sea salt, or to taste

·         fresh cracked black pepper to taste

·         1 large egg, lightly beaten

·         1 Tbsp. olive oil

Directions

1.)    Mash the goat cheese with a potato masher or fork.

2.)    In a large bowl, combine the quinoa, cheeses, 2 Tbsp. of the flour, chilies, shallots, spices, herbs, salt and pepper, egg and 1 tablespoon of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties.

3.)    Heat a non-stick skillet over medium heat (use 2 Tbsp. olive oil if you wish). When hot, fry a few patties at a time until golden brown — about 5 minutes each side. Remove and let drain on paper towels.

My husband and I both enjoyed these cakes, although I found them better the first day that I made them.  They got a little dry for leftovers.  I liked the mix of Italian and Mexican flavors – it made for a nice mixture and no spice or flavor overwhelmed any other.  I could definitely taste the cheese in the patties, but all of the other spices melded together to make a nice little cake.  I may make these again, but unfortunately, the dry flavor of the leftovers is left in my mind more so than the nice soft consistency of when I first made them.  I did not serve them with any sauce, which may be why this happened.