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🍽️ Crispy Quinoa Patties with Creamy Mushroom Sauce

479 kcal · 30 min · 4 servings

Ingredients

• 1.25 l vegetable broth
• 150 g quinoa
• 250 g mushrooms
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 5 tbsp chickpea flour
• 1 tbsp fresh chopped rosemary
• 60 g black olives (pitted)
• 2 eggs
• salt
• 1 tsp paprika powder (sweet)
• chili powder
• 2 tbsp vegetable oil
• 150 g crème fraîche

Instructions

1. 1. Bring one liter of vegetable broth to a boil in a pot.
2. 2. Add the quinoa to the boiling broth.
3. 3. Let the quinoa swell for about 20 minutes.
4. 4. Drain the quinoa and let it drain well.
5. 5. Place the quinoa in a bowl and let it cool down a bit.
6. 6. Clean the mushrooms and dice them finely.
7. 7. Peel the onion and the garlic.
8. 8. Dice the onion and the garlic finely.
9. 9. Heat butter in a large pan.
10. 10. Fry the mushrooms, onion, and garlic for 2 to 3 minutes until lightly golden brown.
11. 11. Sprinkle 2 tablespoons of chickpea flour over the pan mixture.
12. 12. Pour in the remaining vegetable broth.
13. 13. Add the rosemary to the sauce.
14. 14. Let the sauce simmer quietly for about 10 minutes.
15. 15. Drain the olives.
16. 16. Finely chop the olives.
17. 17. Mix the olives with the eggs and the remaining chickpea flour into the quinoa bowl.
18. 18. Season the quinoa mixture with salt, paprika powder, and chili.
19. 19. Check if the mixture is easy to shape.
20. 20. Shape about 12 small patties from the mixture.
21. 21. Heat oil in a non-stick pan.
22. 22. Fry the patties on each side for 3 to 4 minutes until golden brown.
23. 23. Stir the crème fraîche into the mushroom sauce.
24. 24. Season the sauce with salt and pepper to taste.
25. 25. Place the finished patties on kitchen paper to absorb excess fat.
26. 26. Serve the patties with the warm sauce.

Nutrition per serving

• kcal: 479
• Protein: 16 g · Fett/Fat: 30 g · Carbs: 37 g