Summary

Ingredients

• 200 g quinoa, (from health food stores or well-stocked rocery stores)
• 700 ml vegetable stock
• 500 g potato (s)
• 300 g carrot (s)
• 150 g leeks
• 4 egg (s)
• 3 tablespoon flour
• salt and pepper
• Olive oil, for frying
• nutmeg

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Instructions

1. Cook the quinoa with the vegetable broth and let it swell, then let it cool down. Roughly grate the potatoes and carrots and finely chop the leek. Mix the quinoa, potatoes, vegetables, eggs and flour, season with salt, pepper and nutmeg. Shape the pancakes and fry them slowly in olive oil.