Next Saturday I leave for a week-long business trip in Germany so this weekend (thus far) has been spent running errands, organizing around the house, laundry, car wash - you know the Saturday drill. I've also had the urge to cook some healthy home cooked meals since who knows what my crew will eat when I'm away. This morning we started off with these quinoa cakes with over easy eggs on top. They came together quickly because I had quinoa left over from last night's dinner. Certainly the way to go on this dish, especially if you don't want to get up even earlier to prepare breakfast. My skeptical husband - who really wanted bagels and bacon - approved and happily cleaned his plate!
2 cups cooked quinoa, at room temperature ( cooked mine the night before using chicken stock in place of water for more flavor!)
2 large eggs, beaten
½ tsp. coarse salt
1/3 cup minced fresh chives, plus more for garnish
2 large green onions, finely sliced
1/3 cup grated Parmesan cheese
½ cup whole grain bread crumbs or panko crumbs, plus more if needed
Olive oil, for frying patties
In a medium bowl, combine the quinoa, eggs, salt, chives, green onion and Parmesan. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated. Form the mixture into evenly sized patties, about 3-4 inches in diameter.
Heat 2 glugs (that's a technical term so enough to lightly coat your pan) 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 4 minutes more. The are delicate but if they break they still taste great! Repeat with the remaining patties, using additional olive oil if needed.
You can serve warm and plain but we topped them with an over easy egg for breakfast and they were fantastic!!
Recipe slightly adapated from Annies Eats.
2 cups cooked quinoa, at room temperature ( cooked mine the night before using chicken stock in place of water for more flavor!)
2 large eggs, beaten
½ tsp. coarse salt
1/3 cup minced fresh chives, plus more for garnish
2 large green onions, finely sliced
1/3 cup grated Parmesan cheese
½ cup whole grain bread crumbs or panko crumbs, plus more if needed
Olive oil, for frying patties
In a medium bowl, combine the quinoa, eggs, salt, chives, green onion and Parmesan. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated. Form the mixture into evenly sized patties, about 3-4 inches in diameter.
Heat 2 glugs (that's a technical term so enough to lightly coat your pan) 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 4 minutes more. The are delicate but if they break they still taste great! Repeat with the remaining patties, using additional olive oil if needed.
You can serve warm and plain but we topped them with an over easy egg for breakfast and they were fantastic!!
Recipe slightly adapated from Annies Eats.
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