Name: Pan-Fried Coconut Curry Quinoa Cakes
Yield: 4 Servings
Ingredients: 1⅓ cups quinoa; Kosher salt; 1 stalk lemongrass, top and bottom trimmed, tough outer layers removed; 4 tablespoons vegetable oil, divided; 1 1” piece ginger, peeled, thinly sliced; 2 cloves garlic peeled, crushed; 1 kaffir lime leaf, smashed, or 1 tsp. finely grated lime zest; 2 tablespoons green curry paste; 1 14-oz. can unsweetened coconut milk; 6 sprigs cilantro; 1 large egg; 1 cup all-purpose flour; 2 tablespoons vegetable oil; 2 tablespoons finely chopped peeled ginger; 8 oz. oyster mushrooms, torn into 1” pieces; 1 bunch bok choy, thinly sliced; ½ cup dry white wine; 3 tablespoons chopped fresh cilantro, plus more for serving; Kosher salt

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Yes, making this vibrantly flavored quinoa fritter is a process. But it will redeem every lackluster veggie burger you’ve suffered through.

Recipe notes