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Quinoa Cakes with Poached Eggs
Ingredients
- 2 cups cooked quinoa at room temperature
- 2 large eggs beaten
- ½ tsp. coarse salt
- ⅓ cup minced fresh chives plus more for garnish
- 2 large shallots finely chopped
- ⅓ cup grated Parmesan cheese
- 3 cloves garlic minced
- ¼ cup whole grain bread crumbs plus more if needed
- Olive oil for frying patties
- for serving Shaved Parmesan
- for serving 6 poached eggs (one for each patty)
- for serving Salt and pepper
Instructions
Instructions
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1. Combine the quinoa, eggs, salt, chives, shallots, Parmesan, and garlic in a medium bowl. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated. Let sit for 5 minutes. Form the mixture into six evenly sized patties, about 3-4 inches in diameter.
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2. Heat a bit of olive oil in a large sauté pan set over medium-high heat and swirl to coat. Add the patties to the pan so that they are not touching. Let cook about 4 minutes or until the first side is lightly browned. Carefully flip the patties with a spatula and let the second side cook until golden brown, about 3-4 minutes more. Repeat with the remaining patties, using additional olive oil if needed. Top each patty with a bit of shaved Parmesan, a poached egg, and season with salt and pepper to taste. Serve immediately.