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Ingredients
Quinoa Fritters with Creamy Mushroom Sauce
- Ingredients
- 1 ¼ liters Vegetable broth
- 150 grams Quinoa
- 250 grams button Mushroom
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 5 Tbsps Chickpea flour
- 1 Tbsp freshly chopped rosemary
- 60 grams black Olives (pitted)
- 2 eggs
- salt
- 1 tsp sweet ground paprika
- Chili powder
- 2 Tbsps vegetable oil
- 150 grams Crème fraiche
For the quinoa: Bring 1 liter (approximately 4 cups) broth to a boil, whisk in the quinoa and simmer for about 20 minutes. Drain and let cool slightly in a bowl.
For the sauce: Wipe the mushrooms with a damp cloth and dice finely. Peel the onion and garlic and finely dice. Sauté until light golden brown with the mushrooms and butter for 2-3 minutes. Sprinkle with 2 tablespoons chickpea flour and then pour in the remaining broth. Add the rosemary and simmer for about 10 minutes.
Drain the olives and chop finely. Mix with the eggs, remaining chickpea flour and quinoa and season with salt, paprika and chili powder. Shape into about 12 small patties. Heat the oil in a large nonstick frying pan and cook the patties until golden brown on both sides, around 3-4 minutes per side.
Add the crème fraîche to the sauce and season with salt and pepper. Drain the patties on paper towels and serve with the sauce.
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |