Instructions

1. Begin by cooking the quinoa according to package instructions. Typically, this involves rinsing the quinoa under cold water, then combining 1 cup of quinoa with 2 cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Once cooked, fluff with a fork and set aside to cool.
2. While the quinoa is cooking, wash the courgettes (zucchini) thoroughly. Using a grater, grate the courgettes into a bowl. If they are particularly watery, you may want to squeeze out some of the excess moisture using a clean kitchen towel or cheesecloth.
3. In a large mixing bowl, combine the grated courgettes, cooked quinoa, and Chavroux cheese. The cheese should be soft and creamy, making it easy to mix with the other ingredients.
4. Add the beaten egg to the mixture, followed by the flour, salt, and pepper. Stir everything together until well combined. The mixture should be somewhat sticky but hold together when formed into patties. If it seems too wet, you can add a little more flour.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to heat up for a minute or two until it shimmers.
6. Using your hands or a spoon, form the mixture into small patties or galettes, about 2-3 inches in diameter. Carefully place them in the hot skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
7. Cook the galettes for about 4-5 minutes on each side, or until they are golden brown and crispy. Flip them gently using a spatula to avoid breaking them.
8. Once cooked, transfer the galettes to a plate lined with paper towels to absorb any excess oil. Repeat the cooking process with the remaining mixture.
9. Serve the Chavroux courgettes quinoa galettes warm, garnished with fresh herbs or a dollop of yogurt if desired. They make a delicious appetizer or a light main course.