Ingredients
1/3 cup cooked quinoa (at room temperature)
3 eggs, 1 beaten, 2 poached
pinch of salt
3 g finely chopped fresh chives
1/3 white onion, finely chopped
3 g freshly grated cheddar cheese
2 cloves garlic, finely chopped
3 tbsp bread crumbs
water, if needed
1/3 tbsp olive oil
Preparation
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.
