1. Preheat the oven to 425ºF/220ºC.
2. First make the sauce. Place the red pepper, chiles, and garlic cloves on a baking sheet and roast for 10 minutes. Remove the chiles and garlic, turn the red pepper, and continue cooking for another 20 minutes. Once the skin is blistered and the pepper roasted, remove it and place in a bowl covered with plastic wrap. When cool, peel and seed the pepper. Do the same with the chiles and also peel the garlic.
3. Lower the oven temperature to 400ºF/200ºC.
4. Place the almonds in the bowl of a small food processor and grind to a coarse powder. Add the pepper, chile, garlic, and tomatoes and continue to process to a paste. Add the sherry vinegar and ¼ teaspoon salt and then slowly pour in the oil until you have a thick sauce.
5. Throw the quinoa into a saucepan with plenty of boiling water and simmer for 9 minutes, until tender but still with a bite. Drain in a fine sieve, refresh under cold water, and set aside until completely dry.
6. Place the garlic leaves, red onions, eggs, green chiles, cottage cheese, Cheddar, bread crumbs, cumin, 1 teaspoon salt, and a good grind of pepper in a large bowl. Add the quinoa, stir well, and form the mixture into 2-oz/60-g patties each about 2½ inches/6 cm wide and ¾ inch/2cm thick.
7. Place a nonstick pan over medium heat and add half the oil. Fry the patties in batches for 3 minutes on each side, until golden, adding oil as needed. Transfer to a baking sheet and finish off in the oven for about 8 minutes. Serve hot with a squeeze of lemon juice, or with the sauce spooned on top or alongside.
Reprinted from Plenty More: Vibrant Vegetable Cooking From London’s Ottolenghi by Yotam Ottolenghi. Courtesy of Tenspeed Press.