Avocado-quinoa cakes

Avocado-quinoa cakes

Too few ratings

Lovevines and Glitter


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Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
avocado
110 g quinoa
onion (sweet)
1 clove garlic
4 tbsp breadcrumbs
1 tsp dried Italian herbs
egg
2 tbsp white balsamic vinegar
2 tbsp olive oil
salt
pepper
Metric
Imperial

Utensils

  • food processor
  • pot
  • bowl
  • cutting board
  • knife
  • frying pan
  • spatula
  • small bowl

Nutrition per serving

Cal
609
Protein
15g
Fat
34g
Carb
60g

Step 1/4

  • 110 quinoa
  • 1 sweet onion
  • 4 tbsp breadcrumbs
  • 1 tsp dried Italian herbs
  • 1 avocado
  • 1 clove garlic
  • salt
  • pepper
  • food processor
  • pot
  • bowl
  • cutting board
  • knife

Cook quinoa according to package instructions. Finely dice sweet onion. Mix breadcrumbs and Italian herbs and set aside. Add avocado, garlic, salt, and pepper to a food processor and blend into a paste.

Step 2/4

  • 1 egg
  • frying pan
  • spatula
  • small bowl

Add cooked quinoa to a frying pan. Add avocado paste and sweet onion and mix well to combine. Divide the mixture into two even, round cakes in the pan. Crack the egg into a small bowl and whisk with a fork. Drizzle some on top of each patty, then sprinkle with breadcrumbs to coat. Flip the cakes over and drizzle with remaining egg wash and breadcrumbs. Make sure to do this directly in the skillet or they may fall apart.

Step 3/4

  • 2 tbsp olive oil

Add olive oil to the pan and set it over medium-high heat. Pan fry the cakes until golden brown on both sides.

Step 4/4

  • 2 tbsp white balsamic vinegar

Drizzle generously with white balsamic vinegar and serve immediately! (The original recipe used fig balsamic vinegar.)