cast iron quinoa cakes with crispy egg and feta
quinoa cakes with fresh veggies and feta cheese topped with a crisp egg is a quick high protein cast iron meal. makes about five 1/4 cup cakes but can easily be double. the quinoa cakes also make a nice side with grilled chicken and cucumber salad.
Servings 5 cakes
Equipment
- cast iron
Ingredients
for the quinoa cakes
- 1 cup cooked quinoa
- 1/4 cup garbanzo bean flour
- 1/4 cup mayonnaise
- about 1/4 cup minced parsley
- 1 tablespoon fresh red pepper I used an unknown variety that was mostly sweet with just a little heat
- 1 tablespoon or about one whole scallion) green onion minced
- black pepper to taste
- butter for frying
to top the cakes- per two cake serving
- 1 egg
- 1/4 cup chopped fresh tomato
- 1 tablespoon (or to tastcrumbled feta cheese
- a few springs of the parsley and pieces of scallion
Instructions
- to make the cakes combine quinoa, garbanzo bean flour, mayo, and herbs and veggies of choice and stir until well combined
- preheat a cast iron skillet over medium heat, add enough butter to coat the pan
- using a measuring up or scoop plop quarter cup sized balls of the quinoa mixture into the pan, then, using a spoon or spatula form into cakes and cook until deep golden brown and crispy on both sides (about five minutes per side)
- remove the cakes and up the heat on the burner to medium high
- when the pan is just smoking add another small dab of butter and the egg (or eggs if cooking for two or morthe egg with sputter and bubble, after just a few seconds turn off the heat and assemble your cakes and topping while the egg crisps
- take two or three quinoa cakes and top them with the feta and tomato when you are ready to eat quickly flip the egg (if neccessary to cook all the whitand then top the cakes with the egg, garnish with reserved green onion and parsley and eat