|1 tsp||dried Italian herbs|
|2 tbsp||white balsamic vinegar|
|2 tbsp||olive oil|
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.
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.
Add olive oil to the pan and set it over medium-high heat. Pan fry the cakes until golden brown on both sides.
Drizzle generously with white balsamic vinegar and serve immediately! (The original recipe used fig balsamic vinegar.)