Summary

Ingredients

• 100 g quinoa, white
• 250 ml vegetable stock
• 150 g cream cheese
• 1 small leek stick (s)
• 1 beefsteak tomato (s)
• 1 carrot (s)
• leaves Lettuce
• 2 egg (s), size M
• 2 tablespoon parsley, smooth
• 2 tablespoon cornstarch
• 2 tablespoon oatmeal, tender
• 4 wholemeal rolls, alternatively wholegrain baguette
• salt and pepper
• Paprika powder
• Tarragon or thyme

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Instructions

1. Rinse the quinoa in a sieve with warm water to rinse off the bitter substances in the peel. Then simmer in the vegetable stock over a low flame for 20 minutes. Then take it off the stove and let it stand until all the liquid has been absorbed.
2. Peel and grate the carrot and cut the leek into thin slices. Mix both together with the cooked quinoa, eggs, parsley, cornstarch and oat flakes as well as 50 g of cream cheese to form a dough. I used the dough hook of the food processor for this, it worked very well. Season to taste with salt, pepper and paprika powder.
3. Now shape the dough into four equally sized patties with wet hands and fry in a pan with oil for a total of 12-15 minutes, turning regularly.
4. Season the remaining cream cheese with salt, pepper and tarragon to taste. If you don`t like tarragon, you can also take thyme, it tastes just as good.
5. Now cut open the rolls or the baguette, spread the cream cheese and top with salad. Place the fried patties on top and cover with the cut tomato slices.
6. Potato wedges with sour cream go well with it.