Summary

Ingredients

• 250 g quinoa, white
• 500 ml vegetable stock, light
• 1 carrot (s), approx. 75 g
• 1 medium onion (s)
• 100 g oat flakes, tender, possibly luten-free
• 0.5 teaspoon ½ pepper, white
• 0.5 ½ teaspoon, heaped salt
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 ½ teaspoon, leveled cumin powder
• 2 teaspoons marjoram
• 2 teaspoons mustard, medium hot
• 1 clove garlic
• 170 g cheese, rated
• 3 egg (s)
• 50 ml whole milk or plant-based drink
• 60 g breadcrumbs, luten-free e.., lue, alternatively breadcrumbs
• plenty coconut oil or other oil for frying

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Instructions

1. Put the quinoa in a colander and rinse well. Pour the vegetable broth (I use homemade soup base) into a saucepan and pour in the quinoa. Bring the broth to a boil and let the quinoa simmer gently for about 15 minutes on a very low level with the lid slightly open. Stirring occasionally. The broth should be completely absorbed.
2. Then put the quinoa in a larger bowl, mix in the oatmeal and let it cool.
3. Peel the carrot and grate it very finely. Cut the onion into small cubes. If you want, you can also sauté the onion.
4. Add both to the quinoa. When everything has cooled down, stir in all the other ingredients and let soak for at least 30 minutes. I always use the gluten-free breadcrumbs from Leimer because it contains psyllium husks that swell well.
5. Put plenty of coconut oil in a pan. Shape patties (shape approx. 1 high tablespoon into balls and then press flat) and fry for approx. 5 - 6 minutes over medium heat, turning 2 - 3 times. There should always be oil in the pan so that they don`t burn.
6. I got 21 patties out. You can calculate 2 - 3 per person. Fried patties can also be frozen. They can be kept in the refrigerator for approx. 3 days. The patties taste hot and cold, also as burger patties.