Quinoa and garbanzo patties with poached eggs

Quinoa and garbanzo patties with poached eggs

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Olive oil

  • 1

    shallot, minced

  • 1

    cup cooked garbanzo beans

  • ½

    cup plain bread crumbs or almond flour

  • 2

    cups cooked quinoa

  • ½

    cup grated Parmesan cheese

  • 2

    medium carrots, grated

  • cup fresh parsley, chopped

  • 2

    eggs, beaten

  • Splash red wine vinegar

  • Salt and pepper

  • Poached eggs, one per serving

  • Sliced scallions

Directions

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).


Nutrition

Facebook Conversations