1 bunch of fresh cilantro
1/4 cup soy sauce
1/4 ume plum vinegar or worcheshire
1 small white onion, quartered
2 cups plain yogurt
cup olive oil
1 cup quinoa
1/2 pound of mushrooms chopped
5 stalks of asparagus chopped
1 medium carrots, peeled and grated
1 scallion, finely chopped (white and green parts)
1 teaspoon fresh chopped garlic
1 teaspoon salt
6 sprigs fresh parsley, stemmed and minced
1 large egg
1/4 cup all-purpose flour
Grapeseed oil for cooking
1. To make the sauce, combine the cilantro, soy sauce, vinegar, and onion in a blender or food processor and blend until smooth. Then add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container and refrigerate for at least 1 hour.
2. To make the croquettes, combine the quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool.
3. When cool add the carrot, mushrooms, asparagus, garlic, salt, parsley, egg, and flour. Mix well. Using your hands, form the mixture into patties about 1/2 inch thick and 2 inches in diameter.
4. Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. (You can probably cook 5 to 6 patties at once.) When the cakes are golden, turn them over and cook until the second side is golden. Add additional oil as needed, and remove any brown bits that accumulate in the pan as you cook.
5. Remove the cakes from the pan and place them on a plate lined with a recycled brown paper bag or paper towels. Serve hot, drizzled with the Cilantro Yogurt Sauce. Or put the yogurt sauce in a bowl for dipping. Top the cakes with parsley or cilantro.