Servings: 12 (click to scale)
Ingredients
- 12 each eggs for poaching
- 1 cup quinoa
- 1 cup farro
- 1 cup millet
- 3 each eggs for binder in cakes
- 4 ounces plain Greek yogurt
- 1/2 cup scallions chopped
- 1/2 cup parsley chopped
- 3 each garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup chickpea flour
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 cup olive oil
- 1-1/2 pound baby spinach
- 1/4 cup olive oil
- 1/2 Tbsp lemon zest
- 3 Tbsp lemon juice
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 5 each avocadoes
- 1/4 cup olive oil
- 1/8 tsp salt kosher
- 1/8 tsp ground black pepper
- 3 Tbsp chili crisp sauce
Instructions
- Cook grains according to package instructions. Spread cooked grains on a sheet pan and chill uncovered for at least 1 hour.
- Poach eggs and hold for service.
- In a large bowl, combine grains, eggs, yogurt, scallions, herbs, garlic, cumin, smoked paprika, salt, and pepper. Fold in chickpea flour. Mixture should hold together when pressed. Add a little more binder if it feels loose.
- Shape into 12 cakes, about 3 oz each. Press firmly into compact patties, about ¾-inch thick and refrigerate for at least 30 minutes
- Heat a thin layer of oil in a skillet or on a flat-top. Cook cakes 3 to 4 minutes per side, until deeply golden and crisp. Transfer to a 350°F oven for 5 to 7 minutes to warm through and set the center.
- Saute spinach in a little olive oil, season with salt and finish with lemon juice and zest.
- Cut avocados in half and remove pits. Keep the skin on for grilling. Brush with oil and season. Place cut-side down on a hot grill or plancha, char for 60 second. Peel and slice for serving. Top grain cake with spinach, egg and charred avocado. Drizzle with Chili Garlic sauce.
Video
Nutrition
Calories: 480kcal | Carbohydrates: 37g | Protein: 18g | Fat: 30g | Saturated Fat: 5g | Sodium: 275mg | Fiber: 8g | Sugar: 3g | Added Sugars: 0g
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