1/2 cup flat leaf parsley with stems, finely chopped
1/4 cup plus 1 Tbsp Dijon mustard
1 tsp dried chili flakes
1/4 cup unseasoned breadcrumbs
1/4 tsp freshly ground black peppercorns
Kosher salt to taste
12 tsp coconut oil for frying
Preheat medium size skillet to medium-high heat. Add coconut oil, onions and a pinch of salt. Cook for approximately 3 minutes, until onions are soft and translucent, then add the whole tomatoes and raisins. Cook for additional 4 minutes, until the tomatoes begin to blister. As it cooks, add red wine vinegar and honey. Reduce the heat to simmer.
Roughly smash the tomatoes, leaving about 1/3 of the tomatoes whole. Reduce the heat to low. Simmer for an additional 25 minutes, until about half of the liquid is reduced. Season to taste and set aside.
Place quinoa in a pot with water and low sodium vegetable broth. Add olive oil and salt. Stir and bring to a boil over medium heat then cover and reduce the heat to low.
While quinoa cooks, preheat a skillet over medium heat. Add coconut oil, onions and a pinch of salt. Sweat the onions until softened and translucent, approximately 6 minutes. Transfer to a large bowl and set aside to cool.
Once quinoa is cooked and water is absorbed, about 15 minutes, transfer and spread thinly on a baking sheet to cool. Place cooled quinoa into a bowl with the onion mixture. Add parsley, Dijon mustard, chili flakes, eggs, breadcrumbs and ground black pepper. Mix well until evenly combined. Divide the mixture into 12 equal portions, about 1/2 cup each and form ½” thick cakes.
Preheat a cast iron or nonstick skillet to medium-low heat. For each cake use 1 teaspoon of coconut oil. Place cakes into the skillet, careful not to overcrowd. Fry until golden brown, about 3 – 4 minutes per side. Transfer to a serving platter and cook remaining quinoa cakes.
Divide the tomato chutney equally among the servings.
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