Ingredients
For the cakes
- 1 Hatch chile (or poblano)
- ½ tsp whole coriander seed
- ½ tsp whole cumin seed
- 1½ Tbsp unsalted butter
- 1 cup quinoa
- 2 cups water + pinch kosher salt
- 2 large eggs
- 3 Tbsp buttermilk
- ½ cup sliced green onion
- 1 large garlic clove, minced
- ½ cup grated cheddar
- ½ tsp kosher salt
- ¼ cup sweet rice flour (mochiko)
- Canola oil for frying
For the salsa fresca
- 2–4 radishes, diced
- 8–10 cherry tomatoes, diced
- ½ avocado, diced
- ¼ cup lemon juice + pinch salt
- ¼ cup chopped cilantro
- 1 Tbsp sour cream
Method
- Broil/roast chile until blackened; steam, peel, seed, dice.
- Toast spices, crush. Brown butter in pot, toast quinoa until golden. Add water + spices + salt; simmer 15–17 min until absorbed. Spread to cool.
- Mix cooled quinoa with chile + eggs through sweet rice flour. Rest 5 min.
- Form patties (¼-cup for large, Tbsp for bite-size); chill if needed.
- Fry in oil over medium ~3 min per side until golden/crisp.
Finish + Service
Top hot cakes with fresh salsa fresca (cilantro + sour cream stirred in last).