Quinoa Cakes - Redux

Being that a) the first time we made quinoa cakes they were awesome and b) despite scaling back the recipe for the cooked quinoa, we still had copious amounts leftover, it was time to attempt the recipe again. Unfortunately (or rather fortunately) this time we were out of parsley so we decided to go with a latin theme!  The raw onion and garlic was so much tastier in the cake, the cilantro was fabulous, we used lemon zest and lemon juice --  although next time I would go for lime in the latin flavored version. These are rough estimates of what we put in .... they could definitely have used a third egg for binder so I'm suggesting 3 in the recipe although we only had 2 at the time. Topped with salsa verde and kefir cheese (or sour cream), these were DELICIOUS! Sadly, no leftovers for tomorrow :(

Cilantro Lemon Quinoa Cakes
2 c. cooked quinoa (if you have 3, even better!)
1 medium onion, finely chopped
3-4 cloves garlic, minced
1/3- 1/2 c. finely chopped cilantro
1/3 c. chopped green olives (black olives might work nicely too!)
1/2 c. parmesan
1 c. panko
3 eggs, beaten  (if you use 3 c. cooked quinoa, maybe use 4 eggs)
3-4 Tbs lime juice (or lemon juice) + zest of one lime (or lemon)
2-4 Tbs nutritional yeast
salt/pepper

1. Stir everything together in a bowl.
2. Form into patties.
3. Fry patties until golden brown on each side in good quantity of oil in a hot skillet (cast-iron is great!).
5. Top with yummy condiments!