Avocado-quinoa cakes

Avocado-quinoa cakes

Based on 5 ratings
Lovevines and Glitter

Lovevines and Glitter

Community member

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

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

Utensils

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

Nutrition per serving

Cal609
Fat34 g
Protein15 g
Carb60 g
  • Step 1/4

    • 110 g 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.)

  • Enjoy your meal!

    Avocado-quinoa cakes

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