Quinoa Camembert Patty
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 200 g quinoa
- 500 ml vegetable stock
- 2 large carrots
- 200 g camembert (s)
- 1 egg (s)
- 50 g breadcrumbs
- 50 g oatmeal
- 2 tablespoon, heaped yeast flakes
- 1 teaspoon, heaped turmeric powder
- 1 teaspoon herbal salt
- 1 teaspoon, leveled pepper
- 2 stalks parsley, chopped
- 4 tablespoon, heaped fat for frying
- 10 Brazil nuts
Print Recipe
Pin Recipe Instructions
- Be sure to rinse the quinoa well with hot water.
- Dice the onion and sauté in oil or fat until translucent. Add the turmeric powder. Add the quinoa, fry briefly, then add the vegetable stock and simmer for 10 minutes, the quinoa swells and soaks up the stock. Grate the carrots and place in the pan, fry for about 5 - 10 minutes.
- Let cool down a bit and fold in the diced camembert, which will now run through the still warm mass. Now add the egg, grated Brazil nuts, breadcrumbs, oat flakes, yeast flakes, herb salt and pepper, as well as the chopped parsley and mix everything together. If the dough is still too sticky, add a few more breadcrumbs or oatmeal. Now form small, flat balls and fry them until golden brown on both sides for approx. 10 minutes.
- Tastes delicious warm with a nice hot sauce, but also cold. When I was not yet a vegetarian, I liked to eat sliced meatballs on fresh bread. These patties are a nice vegetarian alternative.
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