Quinoa Boxty CakesI don’t always eat a healthy breakfast, but when I do, you can bet that

Quinoa Boxty Cakes
I don’t always eat a healthy breakfast, but when I do, you can bet that I’d rather be eating bacon. ლ(｡-﹏-｡ ლ)

Luckily, since I’ve renounced bacon from my diet (crying), I’ve surprisingly been able to tame my craving with other tasty -and wholesome!- alternatives. The patrons of The Drunken Sheep don’t seem to mind either.

Although this recipe isn’t completely traditional, I’ve based it off of my love for Irish boxty cakes. What is a boxty cake, you ask? Well, boxty is an Irish potato pancake cooked to golden perfection. It’s texture is a unique combination of soft, cakey goodness and crunchy hash brown.

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Quinoa Boxty Cakes ~makes about 4-5 servings
Ingredients:
1 cup cooked qiunoa
2 tbsp olive oil (or a pat of butter)
2 cups of spinach
½ of an onion, chopped 
2 large eggs
½ cup cooked mashed potato skins or mashed potato (feel free to leave this ingredient out)
A couple sprigs of rosemary, chopped finely
A sprig of fennel herb
A dash of salt & pepper to taste

Preparation:
1. Preheat a saute pan over medium low heat and add in olive oil (or butter). When the oil is heated (or the butter melted), add the onions and cook until translucent. Then add the spinach, cover the pan, and cook until just wilted. Then, turn the heat off.

2. In a bowl, mix the cooked quinoa, the cooked spinach and onion, the eggs, the mashed potato skins (if you please), the chopped rosemary, the chopped fennel (or dill), and the salt and pepper If the consistency is too watery, you can add some all purpose flower to thicken up the mixture. If it is too dry, you can always add water.

3. Place a skillet on medium heat and add enough oil to coat bottom of pan.

4. Form patties using the quinoa mixture and place cakes in skillet being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side

5. Remove cakes, drain on paper towel and serve.

While boxty cakes taste heavenly just by themselves, i like to serve them with a light Larrupin sauce (Swedish style sweet mustard). Add a side of apples, assorted nuts and cheeses, and you’ll have yourself a lovely morning feast. Filling and delicious!