96. Quinoa cakes
Quinoa cakes with poached eggs and sprouts.
You will need (for 6 quinoa cakes):
- 1 cup cooked quinoa (at room temperature)
- 2 eggs, beaten
- pinch of salt
- 7 g finely chopped fresh chives
- 1 white onion, finely chopped
- 7 g freshly grated Cheddar cheese
- 2 cloves garlic, finely chopped
- 1/2 cup bread crumbs
- water, if needed
- 1 tbsp olive oil
Combine the quinoa, eggs, and salt in a bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and put on a side for a few minutes so that the crumbs can absorb some of the moisture. The next step will be to form the mixture into six 2,5 cm thick cakes.
Heat the oil in a frying pan and fry the cookies on a small heat - each side for about 7 to 10 minutes, until it’s deeply browned.
When quinoa cakes are ready, make your poached eggs - one for each. Tastes amazing when you sprinkle it with some sprouts and cover with the egg.
- 2 eggs, beaten
- pinch of salt
- 7 g finely chopped fresh chives
- 1 white onion, finely chopped
- 7 g freshly grated Cheddar cheese
- 2 cloves garlic, finely chopped
- 1/2 cup bread crumbs
- water, if needed
- 1 tbsp olive oil
Combine the quinoa, eggs, and salt in a bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and put on a side for a few minutes so that the crumbs can absorb some of the moisture. The next step will be to form the mixture into six 2,5 cm thick cakes.
Heat the oil in a frying pan and fry the cookies on a small heat - each side for about 7 to 10 minutes, until it’s deeply browned.
When quinoa cakes are ready, make your poached eggs - one for each. Tastes amazing when you sprinkle it with some sprouts and cover with the egg.
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