Crispy Turnip Cakes

In a small saucepan, combine the quinoa and 1¼ cups water. Bring water to a boil, reduce heat to low, and cover. Cook until the water is absorbed, about 15 minutes. Uncover, and fluff the quinoa with a fork. Set aside to cool and then empty into a medium bowl. In a small bowl, stir together the flaxmeal and 1 tbsp water to make the flax “egg.” Set aside.

Rinse the turnips. Peel and grate them with a box grater on the largest side. In a medium bowl, add the grated turnips, sprinkle with salt, and toss. Set aside for 7 to 10 minutes. Peel and thinly slice the shallot. Rinse, dry, and thinly slice the scallions. In a different medium bowl, add the shallot, half of the scallions, and garbanzo bean flour.

Over a sink, squeeze the water out of the turnips with your hands, in small batches. Dry the grated turnips thoroughly with a paper towel. Once finished, add the turnips and flax “egg” to the medium bowl with shallot, scallion, and garbanzo flour. Season with salt and pepper and use your hands to mix well.

Rinse the cucumber, kumquats, and fresno pepper. Small dice the cucumber. Halve the kumquats. Mince half of the fresno pepper. Rinse, dry, and rough chop the mint and parsley leaves. Add these ingredients to the quinoa. Rinse and halve the lemon. Stir in remaining scallion, juice from half the lemon, and 2 tbsp olive oil. Season with salt and pepper.

Using your hands, pat the turnip mix into six, 2 inch cakes and place onto a large cutting board or plate. Place a medium nonstick skillet over medium-high heat and add ⅓ cup vegetable oil. Once hot, transfer cakes to the skillet, reduce heat to medium, and cook 3 to 4 minutes per side, until golden brown and crunchy. Remove cakes from pan and place onto paper towels. Season with salt.

In a small bowl, squeeze in the remaining lemon juice, add the Kite Hill Yogurt, and stir to combine. Stir in the za’atar and a pinch of salt. Thinly slice the remaining half of fresno pepper. Divide the turnip cakes between your plates and serve alongside the quinoa tabbouleh and za’atar yogurt. Garnish with sliced fresno if desired.