Summary

Ingredients

• 1 head cauliflower
• 50 g quinoa, weihed dry
• 1 cup soy quark (quark alternative)
• 3 tablespoon corn flour, alternatively wheat flour
• water
• salt and pepper
• nutmeg
• Vegetable broth powder
• 1 handful chives
• 1 handful parsley
• 100 g breadcrumbs, half for the mixture, the other half for turnin
• Coconut oil, for frying

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Instructions

1. Cook the quinoa according to the packaging description and set aside. Clean the cauliflower and don`t grate it too finely. I do this step with a food processor`s chopper on the lowest setting, for just a few seconds.
2. Add the quark, flour, finely chopped herbs, half of the breadcrumbs and the quinoa, which has now cooled slightly and drained, to the cauliflower. Season with plenty of vegetable stock powder, possibly a little salt, white pepper and nutmeg and stir everything well.
3. The dough is relatively runny, but can just about be shaped with your hands. If it still doesn`t stick enough, add a little more flour.
4. Heat coconut oil in a well-coated pan and first fry a mini patty as a sample, so that you can add seasoning afterwards, before everything is used up and nothing can be saved.
5. To do this, take up some of the mass with a teaspoon, turn in breadcrumbs and place in the hot fat. Press lightly flat and fry for approx. 1 minute on each side. Try and possibly add seasoning.
6. Then shape about 12-14 meatballs, turn in breadcrumbs and fry them in hot coconut oil for about 4-5 minutes on each side.
7. Instead of cauliflower you can use any other vegetable or several different vegetables together. Quinoa can also be replaced with rice, ebly, bulgur or other soft-boiling grains. Everyone can also choose the type of flour they like, but I do not guarantee the amount, as different flours are known to have different adhesive strength.
8. We mostly eat potato and root vegetable puree, or potato wedges from the oven and cucumber salad with dill.