Ingredients

1 cup quinoa

2 cups water

2 tablespoons olive oil, plus more for 

frying cakes

3 tablespoons vegetable broth

2 eggs

1/4 cup matzah cake meal

1/3 cup green scallions, trimmed and 

finely minced

1 carrot, washed, dried, and finely diced 

1/3 cup fresh cilantro or parsley, leaves washed, patted dry, and finely chopped

1/3 cup fresh basil or mint leaves, washed, patted dry, and finely chopped

Zest of 1 medium lemon, finely grated

1-2 teaspoons sea salt, to taste

Freshly ground pepper, to taste

Directions

Rinse quinoa in a sieve under cold running water for one minute. Let drain and add to pot along with 2 cups cold water. Bring mixture to a boil, cover pot, reduce heat and simmer for 15 minutes, or until water is absorbed. 

Line a baking sheet with wax paper. Transfer quinoa to a bowl and fluff with a fork. Add 2 tbsp. olive oil, broth, salt, pepper, eggs and matzah cake meal. Mix until well combined. Add scallions, carrot, cilantro, mint, lemon zest, and salt and pepper to taste. 

Using wet hands, form mixture into 4-inch patties; place patties onto prepared pan. (If patties do not stay together, add an extra tablespoon or two of matzah meal until they do.) 

Heat 2 tablespoons olive oil over medium heat in a large skillet. When oil is hot, add patties, 1/2-inch apart, into pan. Fry for one to two minutes or until browned. Turn over with a spatula and continue to fry until browned. Transfer patties to a layer of paper towels to drain. 

Serve warm. (To keep warm, place patties on an ovenproof dish; let warm in a 275-degree oven for up to 15 minutes before serving.)

Makes 6-8 servings.