Summary

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

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Instructions

1. 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.
2. Take the pot off the stove and let it soak for another 5 minutes. Put the cooked quinoa in a colander and drain.
3. 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.
4. Mix the carrots, quinoa, ginger, cheese, eggs and chives together well and season with salt and curry.
5. 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.
6. Bake in a hot oven for 20 minutes until golden brown.
7. The mass is enough for 16 small buffers.
8. Tip: Also tastes delicious with herbal quark.