quinoa cakes

(14 oz/440 g) quinoa

(11 fl oz/345 ml) vegetable stock or water - I used vegetable stock as it adds more flavor

(5 oz/155 g) all-purpose flour

low-moisture mozzarella cheese, cut into ¼ inch cubes (6-mm) - 5 ounces is about half of a standard sized mozzarella rectangle, or 3¼-inches by 21/4-inches if you want to be exact. If you go over or under a bit on the cheese, it's totally ok!

(1 oz/30 g) grated Parmesan cheese

kosher salt

pepper (optional)

green onions, white and tender green parts only, thinly sliced

large egg

large egg yolks - only use large eggs here, not extra large

safflower, canola or olive oil for frying - You can use any high heat oil of preference here.