Quinoa Scallions Fenugreek Feta Fritters

For a while now, fritters, griddle cakes, and unleavened pan breads seem to be taking over my kitchen. Anything is fair game as long as I can make a batter and cook it on the pan quickly. A nice big vegetable side, plus a few of these small fritters or pancakes seem to be a popular dinner meal with all but the youngest in the house.

Ingredients
1 cup cooked quinoa
¼ cup buttermilk
¼ cup crumbled feta
¼ cup finely chopped scallions
1 Tbsp Bragg's Liquid Aminos
2 eggs
2 Tbsp flax meal
2 mint leaves minced
2 Tbsp finely chopped cilantro leaves
1 Tbsp dried fenugreek leaves (available at most Indian stores)

3 Tbsp finely diced onions (optional)

oil for griddle cooking

Preparation

1. Combine the ingredients and mix well to form a thick batter
2. Heat a well-seasoned cast iron skillet to medium, with a light drizzling of oil
3. Drop a dollop of the batter, flatten a bit, allow to cook till browned; flip and brown the other side
4. Serve warm with Mint-Cilantro Chutney

Mint-Cilantro Chutney:
10 mint leaves, finely chopped
½ cup chopped cilantro
1 small serrano chili, chopped (optional, adjust to taste)
1 Tbsp Tahini paste
¼ teaspoon tamarind paste
¼ teaspoon agave nectar

Combine the ingredients in a blender, and process to a fine paste, adding water if needed for the chutney consistency.