QUINOA AND
CHICKPEA HASH
BROWNS
Prep time: 10 minutes
Cooking time: 10 minutes
Servings: 6 to 8 hashbrowns
Ingredients
• 1 cup cooked quinoa
• 1 can chickpeas, drained, rinsed and pulped
• 1 small red salad onion, diced
• 1 tsp dried parsley
• 1 tsp chopped fresh ginger
• 1 tsp crushed garlic
• 1 tsp salt
• ½tsp ground black pepper
• ¼tsp chili flakes (optional)
• 2 tbsp raw honey
• 1 handful of chopped fresh cilantro
• 2 eggs,whisked
• 2 tbsp almond flour
• 2 tbsp olive oil
• poached eggs, Viavi avocados and fresh rocket for serving
Instructions
Combine the cooked quinoa, chickpeas, onion, parsley, ginger,
garlic, salt, pepper, chili flakes (if using), honey and cilantro in
a mixing bowl.
Add the whisked eggs and mix well, then add almond flour
until you reach your preferred consistency.
Using your hands, form the mixture into hash browns of
whatever size you prefer.
Heat the olive oil in a frying pan and cook the hash browns
on both sides until brown and crisp – about 10 minutes.
Be careful, as they will only start firming up properly once
cooked and cooled.
Serve with poached eggs, avocado and fresh rocket.
Note: You can use these hash browns as vegetarian
burger patties too.
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