Quinoa and Carrot Fritters
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g quinoa
- 375 ml salt water
- 350 g carrot (s)
- 100 g Gouda
- 10 g iner, possibly
- 2 egg (s)
- chives
- 2 teaspoons curry powder
- salt
- Olive oil for the sheet
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa vigorously in a sieve under hot water. Bring about 375 ml of water with salt to the boil in a saucepan and add the quinoa. Cover and simmer for about 20 minutes.
- Take the pot off the stove and let it soak for another 5 minutes. Put the cooked quinoa in a colander and drain.
- In the meantime, peel the carrots and grate them finely with a slicer, then squeeze out the juice. Grate the cheese too. If necessary, finely dice the ginger.
- Mix the carrots, quinoa, ginger, cheese, eggs and chives together well and season with salt and curry.
- Preheat the oven to 180 ° C fan oven. Brush 2 baking sheets with olive oil. Shape the mixture into a buffer with a spoon and place it on the baking sheet.
- Bake in a hot oven for 20 minutes until golden brown.
- The mass is enough for 16 small buffers.
- Tip: Also tastes delicious with herbal quark.
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