Wednesday, April 24

Fava Bean Quinoa Cakes with Poached Eggs

I had a box of beautiful multicolored quinoa in my pantry, so I decided to make a riff on my classic quinoa cakes using some of my favorite spring produce. The cooked quinoa gets incorporated with a bunch of shelled fava beans, scallions, and herbs for a patty that’s full of flavor and texture. I like to pan fry them for a buttery crust and warm, soft center. The poached egg on top takes it from side dish to meal, although they work great as a snack or appetizer with some yogurt or sour cream. Leftovers will keep in the fridge for a few days and can be reheated in the oven to preserve the crispy crust.

Fava Bean Quinoa Cakes with Poached Eggs:
  • Combine 1 c. quinoa with 2 1/2 c. water and a pinch of salt in a small pot.
  • Bring to a boil, cover with a lid, lower the heat to a simmer, and cook for 15 minutes, or until al dente.
  • Drain quinoa and rinse with cold water until its room temperature.*
  • Add quinoa to a mixing bowl with 3 minced scallions, 1 tbsp. minced basil, 3 beaten eggs, 3/4 c. panko breadcrumbs, 1/4 c. grated Parmesan cheese, and a large pinch of salt and pepper.
  • Stir in 1/2 c. fava beans** and combine everything thoroughly.***
  • Meanwhile, heat 1 tbsp. canola oil and 1 tbsp. butter in a large skillet.
  • Roll the quinoa mixture into ball and place into the skillet, then use the back of a spatula to flatten the balls into patties.
  • Cook for 4-5 minutes per side, or until outside is crunchy and the center is warm and cooked through.
  • Repeat cooking process for the remaining quinoa mixture until all patties are formed.****
  • Stack a couple patties on each plate and top each stack with a poached egg.*****

Serves two-three (main coarse)
Serves four-six (appetizer)
*Quinoa can be cooked, cooled, and stored in the fridge a few days in advance. Bring to room temperature before using.
**From about 1 lb. of fava bean pods. To prepare fava beans, remove the beans from the pods, place in boiling water for a minute or two, drain and peel the outer skin from the beans.
***Let mixture stand for a few minutes so that everything gets absorbed. If it seems too wet, add more breadcrumbs or if it seems dry, add in more egg or water.
****I like to keep the patties on a baking rack over a cookie sheet in a 175F oven while the rest cook.
*****See my tips and recipe for making a perfectly poached egg here.