Summary

Ingredients

• 100 g quinoa
• 1 egg (s)
• 1 clove garlic
• 1 small carrot (s)
• 1 small onion (s)
• 125 ml vegetable stock
• 10 g butter or a little olive oil
• salt and pepper
• Coriander green, fresh or rubbed
• breadcrumbs

For the sauce: (salsa verde)

• 1 chilli pepper (s), green
• 4 spring onion (s)
• 2 cloves garlic)
• 0.5 ½ bunch parsley
• 0.5 ½ lime (s) (organic), washed with hot
• 0.5 ½ lemon (organic), washed with hot water
• 3 tablespoon olive oil
• 0.5 teaspoon ½ chili powder or chili sauce
• 1 teaspoon capers, possibly

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Instructions

1. For the quinoa balls, peel 1 clove of garlic and 1 onion, clean the carrot, cut everything into small cubes and sweat in butter until translucent. Rinse the quinoa well and sauté briefly.
2. Then add the vegetable stock, season with pepper, salt and coriander as required and simmer over a low heat for 5 minutes. Then let it soak for approx. 20 minutes without heat.
3. In the meantime, separate the egg and beat the egg white with a pinch of salt to form the egg whites. After swelling, stir the egg yolk with the quinoa mixture and stabilize with breadcrumbs if necessary. Then carefully fold in the egg whites and form 8 patties from the mixture. Finally fry in a little olive oil until golden brown.
4. For the salsa verde, halve, core and dice 1 green chilli. Cut 4 spring onions into small rings, coarsely chop 2 cloves of garlic. Weigh everything together finely with the chopping knife or finely chop with a large knife or, if necessary, with the food processor.
5. Also finely chop 1 teaspoon capers (if necessary) and 0.5 bunch of parsley and mix in. Season everything with the juice and the zest of 0.5 lemon and 0.5 lime as well as 3 tablespoons of olive oil and 0.5 teaspoons of hot chili sauce (or powder).
6. This is super delicious vegetarian food if you like it spicy. As a meat lover, I even ignore a steak! The amount is calculated for a small starter. As a main course for 1 person.