For the last few months I have been trying to install at least one meatless meal a week, if not two. This is due to a few reasons, but mainly because meat is expensive! But my foray into "meatless" hasn't been all too spectacular. I've been sticking pretty close to what I know, and what is cheap - and that has meant a lot of pancakes, pasta, and grilled cheese sandwiches. So when I saw that this month's Daring Cooks Challenge was to do a patty of some kind, I knew I needed to step up to the plate and make a really great non-hamburger patty.
The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
Quinoa Cakes with Poached (or fried) Eggs (Annie's Eats)
Yield: 6 patties
2 cups cooked quinoa, at room temperature
2 large eggs, beaten
1/2 tsp salt
1/3 cup minced fresh chives, plus more for garnish
2 large shallots, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, minced
1/2 cup panko breadcrumbs, plus more if needed
Olive oil, for frying patties
6 poached eggs (one for each patty) or you could serve them with fried eggs, however you like them.
In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, Parmesan and garlic.
Stir to blend.
Mix in the breadcrumbs and stir gently until evenly incorporated.
Form the mixture into 6 even sized paties, about 3" to 4" in diameter.
Heat a bit of olive oil in a large saute pan over medium-high heat and swirl to coat.
Add the patties to the pan so they are not touching.
Cook 4 minutes, or until the underside is lightly browned.
Carefully flip each patty over and cook for an additional 4 minutes, or until lightly browned.
Top each patty with a bit of parmesan cheese, a poached egg, and season with salt and pepper to taste.
Serve immediately and Enjoy!