Quinoa and garbanzo patties with poached eggs
- Olive oil
- 1 shallot, minced
- 1 cup cooked garbanzo beans
- 1/2 cup plain bread crumbs or almond flour
- 2 cups cooked quinoa
- 1/2 cup grated Parmesan cheese
- 2 medium carrots, grated
- 1/3 cup fresh parsley, chopped
- 2 eggs, beaten
- Splash red wine vinegar
- Salt and pepper
- Poached eggs, one per serving
- Sliced scallions
Adapted from hifrienddesign.com
In a small pan, heat 1 teaspoon oil over medium. Sautee the shallots until softened and sweetened, about 8 minutes, stirring occasionally. Remove from heat.
In a large bowl, mash the beans with a fork. Add the cooked shallots and remaining eight ingredients and season with salt and pepper; combine well.
Gently form into patties about ½-inch thick and 3 inches wide. They should hold together well, but if necessary, add more bread crumbs or almond flour to bind. In a heavy skillet or nonstick pan, heat 2 tablespoons olive oil over medium-high. Cook patties in batches until golden brown and crisp, 5 minutes or so per side, reducing heat if browning too quickly. Remove to a paper-towel lined plate to drain, and add more oil for the following batches.
Top two patties with a poached egg, and sprinkle with cracked pepper and scallions to serve.
*Note: This recipe is gluten-free if using almond flour in place of bread crumbs. If you have gluten sensitivities, make sure the quinoa you purchase is not processed in a facility that also processes grains, as cross-contamination can occur. To make this recipe dairy-free, omit the cheese and add a little extra grated carrot (and probably a little extra salt).