GF Quinoa and Hummus Burgers with hot Dijon Mustard sauce

With the left overs of my delicious Quinoa Risotto I decided to make the cakes.
I also had some hummus I made a few days before.
The coconut oil gives it a special warm flavor...


2 cups of already made quinoa risotto (or quinoa cooked in vegetable broth with salt and pepper)
1 cup of humus (or 1 can of garbanzo beans washed plus 1/4 cup of tahini and juice of 1/2 lemon, salt pepper)
1/2 cup of Gluten Free flower
(mixture between almond and rice flour, sold in many stores specially GF stores)
salt & pepper to taste
1 tsp. cumin 
1 tsp. turmeric
1 egg
1/2 bunch of fresh parsley, or cilantro or any herb you have at hand
1 or 2 tbsp. coconut oil for frying


Mix all the ingredients in the food processor and shape the burgers. If they stick use flour to keep them from sticking.
Heat the coconut oil and pan fry each cake for a couple of minutes in each side until golden brown.
For the sauce
1 tbsp. of Dijon mustard
2 tbsp. Greek (or plain) yogurt
1 tbsp. of heavy cream
1 tsp. hot sauce
Mix well and drizzle over the cakes
Serve the cakes over salad, or use them as patties and make burgers with sliced tomatoes and lettuce. You can also melt a slice of cheese on top of it when cooking and have Cheese Burgers