Tandoori Quinoa Cakes With Garden Herbs

• Quinoa, vegetable stock, eggs, onion, sweet red pepper, garlic chives, thyme, oregano, basil, cheese, masala tandoori, breadcrumbs, ghee or coconut oil
• 1 cup Quinoa
• 2 cups vegetable stock
• 1 medium onion
• 1 sweet red pepper
• 8 sprigs garlic chives
• 3 sprigs fresh thyme
• 6 oregano leaves
• 6 basil leaves
• 1 tablespoon masala tandoori powder
• 2 cups shredded cheese (I use a nacho blend)
• 1 cup fine breadcrumbs
• 2 tablespoons ghee, coconut oil or your preferred oil
• 4 large eggs
• Mayonnaise, masala tandoori powder, agave syrup
• 1/2 cup mayonnaise, preferably olive oil based
• 2 teaspoons masala tandoori powder
• 1 tablespoon agave syrup

1. Cook the quinoa in the vegetable stock as you normally would. Set aside to cool. Finely dice the onion and red pepper and gently sautee for a few minutes, just to soften. Set aside to cool.
2. In a large mixing bowl, beat 4 whole eggs. Wash and finely chop the herbs and add to the eggs. Add the onions & peppers, the cheese, the masala tandoori and the breadcrumbs. You may need more breadcrumbs as needed. Form 12 even patties, approximately 4 inches in circumference.
3. Heat the oil in a frying pan on medium. Fry each patty for approximately 4 minutes on each side until heated through and nicely browned.
4. Make a garnishing sauce by mixing the mayonnaise, tandoori masala and agave syrup together.
5. For a meal, serve 2 alongside a crisp garden salad. These are also fantastic on a bun....quinoa burgers!

quinoa, quinoa, vegetable stock, onion, sweet red pepper, garlic, thyme, oregano, basil, tandoori powder, shredded cheese, breadcrumbs, ghee, eggs, mayonnaise, mayonnaise, tandoori powder, syrup

Taken from food52.com/recipes/23551-tandoori-quinoa-cakes-with-garden-herbs (may not work)