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quinoa cakes


1 3/4 cups (14 oz/440 g) quinoa
1 1/3 cups (11 fl oz/345 ml) vegetable stock or water - I used vegetable stock as it adds more flavor
1 cup (5 oz/155 g) all-purpose flour
5 ounces (155 g) low-moisture mozzarella cheese, cut into 1/4 inch cubes (6-mm) - 5 ounces is about half of a standard sized mozzarella rectangle, or 3 1/4-inches by 21/4-inches if you want to be exact. If you go over or under a bit on the cheese, it's totally ok!
1/4 cup (1 oz/30 g) grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon pepper (optional)
4 green onions, white and tender green parts only, thinly sliced
1 large egg
2 large egg yolks - only use large eggs here, not extra large
safflower, canola or olive oil for frying - You can use any high heat oil of preference here.



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