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Ingredients
| 150 g g | Quinoa Quinoa | ||
| 450 ml ml | Vegetables broth Vegetables broth | ||
| 200 g g | Carrots Carrot | ||
| 1 | Onions Onion | ||
| 1 cloves clove | Garlic Garlic | ||
| 5 tbsp tbsp | Sunflower Oil Sunflower Oil | ||
| 1 bunch bunch | Parsley Parsley | ||
| Salt Salt | |||
| 1 | Eggs Egg | ||
| 2 tbsp tbsp | Breadcrumbs Breadcrumbs | ||
| 1 tsp tsp | Cinnamon Cinnamon |
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Create new shopping listOriental quinoa and carrot cakes with herbs
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Method
- Wash Quinoa and drain.
- Boil quinoa adding half a teaspoon ofRas-el-Hanout (spice mix) over a medium heat for 15 minutes.
- Remove from the heat and allow to soak for 10 minutes. Let cool down.
- Peel carrots and finely grate. Peel onion and garlic and finely dice.
- Fry carrots in 1 tbsp of hot oil for 3-4 minutes. Remove and allow to cool.
- Wash the herbs, shake them dry and finely chop them.
- Stir together and season
- Mix quinoa, carrots, tahin (roasted ground hulled sesame seeds), egg and breadcrumbs as
- Season with salt, pepper, cinnamon and other Ras-el-Hanout (spice mix) and form approx 8 cakes.
- Roast for about 5 minutes from each side, at low to medium heat. Serve with herbs. A mixed leaf salad tastes of this.
Diet
Fat28
g
Carbonhydrates35
g
Protein18
g
kCal489
Kilojoule2047
