crispy quinoa cakes with peas and parmesan

Now that it's officially fall, there are more amazing cookbooks coming out than I can possibly keep up with. I've got wayyy too many on my wish list (this and this at the top!). My first fall cookbook purchase was Easy Gourmet - and what a good buy it was! The photography and design are gorgeous, and the recipes are simple yet fresh and original.

These crispy quinoa cakes are from the breakfast section of the book, but we enjoyed these for dinner and many subsequent snacks. They are nutty and crispy and even better with a fried egg and sriracha on top (because, really, what isn't?).

Crispy Quinoa Cakes with Peas (adapted from Easy Gourmet)

serves 2-4

you'll need:

1 cup cooked quinoa

1 cup frozen peas, thawed

1/3 grated pecorino

1/2 teaspoon dried dill

1/4 cup panko bread crumbs

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

pinch of cayenne

3 large eggs

olive oil

optional for topping: fried eggs, sriracha

In a large bowl, combine the quinoa, peas, pecorino, dill, bread crumbs, salt, pepper, cayenne and eggs. Form mixture into 

Heat a bit of olive oil in a large pan over medium heat. Use a 1/4 cup measuring cup to scoop mixture onto the pan and cook until browned and crispy on each side, 6-8 minutes.

Serve with a fried egg on top and sriracha, if desired.

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