ERIC'S

Delicious. Cakes are great as leftovers; go with everything.

 

~2 cups cooked quinoa at room temperature (note I used only a half-cup of uncooked quinoa and one cup water and had two cups of cooked quinoa)

~2 large eggs, beaten

~1/2 teaspoon sea salt

~1/3 cup fresh chives, chopped finely, plus more for garnish (I used dried chives)

~2 large shallots, finely chopped

~1/3 cup grated Parmesan cheese

~3 cloves garlic, minced

~3 cups chopped steamed baby spinach (I added this ingredient)

~1/2 cup whole wheat or whole grain bread crumbs, plus more if needed (I used Panko bread crumbs)

~Olive oil, for frying the patties

~Parmesan cheese, thinly sliced, if desired

 

1.  In a medium bowl, combine the cooked quinoa, beaten eggs, salt, chives, shallot, Parmesan, and garlic, mixing well with a spatula.

2. Add the bread crumbs to the mixture and stir to mix completely.

3.  Gently form six individual cakes with the quinoa mixture, adding more bread crumbs if necessary.  I made mine about 3-inches in diameter.

4. Heat the olive oil in a large sauté pan over medium heat until shimmering.

5.  Add the cakes(I cooked them 3 at a time), cover, and cook, about 5 minutes or so, until lightly browned on one side.

6. Uncover the cakes, and flip (VERY gently) with a spatula, cooking uncovered on the opposite side for another 5 minutes or so, or until each side is browned.

7.  One way to top each cake is with sliced Parmesan cheese and a poached or scrambled egg.  Garnish with sea salt, and chives.  Serve immediately.