Quinoa cakes with poached egg

Today  again is a new Secret Recipes Club and my assignment for this month’s is Betsy´s life  and I loved her blog with  amazing recipes and  was difficult choose  a recipe. 
 Anyway finally I choose this Quinoa Cakes with poached eggs because I love quinoa  and I have made  other recipes  with quinoa.
These patties the kids love them and specially my daugther cause she is veggie:)

I think these are perfect to breakfast or a lunch. I made about 8 and freeze them.
 You can see other recipes of Secret Recipe club in the link below.

The cakes

2 1/2 cups 340 g cooked quinoa, at room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 tsp. cracked pepper
1/3 cup  finely chopped fresh chives
1  onion, finely chopped
1/3 cup  grated Mozzarella cheese
2 cloves garlic, finely chopped
1 cup  whole grain bread crumbs, plus more if needed
Water, if needed (Personally I dont needed the water)
 oil  to fry

Method
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic.
 Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form patties. if are so moist ,  you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be.
Heat the oil in a large, heavy skillet over medium-low heat, if they’ll fit with some room between each, cover, and cook for 7 to 8 minutes, until the bottoms are deeply browned.

Turn up the heat if there is no browning after 8 minutes and continue to cook until the patties are browned. Carefully flip the cakes with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining cakes. I cook only I needed and freeze the remaining cakes.

Poached eggs

Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs make great additions to salads, such as the French salad Lyonnaise, or sandwiches, or just served simply with toast and a little salt and pepper.
Ingredients

Fresh eggs

1 to 2 teaspoons vinegar
Shallow saucepan with cover
Slotted spoon

Method

 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, add one or two teaspoons of vinegar to the water, The vinegar will help the egg whites to congeal more easily.


Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
 Lift eggs out of pan with a slotted spoon.
In the plate put  the cake with salads and over the cake the poached egg.

Print recipe here

EN ESPAÑOL

Cakes de quinoa con huevos poché