Servings: 4 people
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients
- 400 g carrot puree (sous vide)
- 250 ml (1 cup) cooked quinoa
- 125 ml (1/2 cup) breadcrumbs
- 1 egg
- 250 ml (1 cup) grated parmesan
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Olive oil for cooking (about 2 tbsp)
Preparation
- In a large bowl, mix the carrot puree, cooked quinoa, breadcrumbs, egg, grated parmesan and parsley. Season with salt and pepper to taste.
- Shape the mixture into medium-sized balls. If the texture is still too wet, add a little more breadcrumbs.
- In a frying pan, heat the olive oil over medium heat. Brown the quinoa and carrot balls on each side for about 3 to 4 minutes, until golden brown and crispy.
- Transfer the balls to a baking sheet lined with parchment paper and finish cooking in the oven at 180°C (350°F) for 10 to 12 minutes until cooked through.
- Serve hot, accompanied by a salad or a sauce of your choice (for example, a yogurt sauce or a tomato sauce).
