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🍽️ Crispy Quinoa-Basilicum Patties with Lamb's Lettuce and Beetroot

470 kcal · 30 min · 4 servings

Ingredients

• quinoa 200 g
• Limes 1 pc.
• Vegetable broth 100 ml
• Oil 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Basil, fresh 15 g
• Eggs 2 pcs.
• Breadcrumbs 5 tbsp
• Wheat flour, Type 405 2 tbsp
• Beetroot, pre-cooked 500 g
• Pepper, yellow 2 pcs.
• Corn salad 150 g

Instructions

1. 1. Put the quinoa and about 500 milliliters of salted water into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat to medium.
4. 4. Cover the pot and let the quinoa cook for about 15 minutes.
5. 5. If there is still water in the pot, drain it.
6. 6. Halve the lime and squeeze out the juice.
7. 7. Add one tablespoon of lime juice, the broth, one tablespoon of oil, salt, pepper, and a pinch of sugar to a bowl.
8. 8. Mix the ingredients for the dressing well together.
9. 9. Set the dressing aside.
10. 10. Wash the basil.
11. 11. Shake the basil dry.
12. 12. Pluck the leaves from the stems.
13. 13. Finely chop the basil leaves.
14. 14. Separate an egg into yolk and white.
15. 15. Put the yolk into a bowl.
16. 16. Put the egg white into a separate bowl.
17. 17. Whisk the egg white until slightly frothy.
18. 18. Add the cooked quinoa to the yolk.
19. 19. Add breadcrumbs.
20. 20. Add the cooked quinoa to the yolk.
21. 21. Add breadcrumbs, the fine basil, flour, salt, and pepper to the quinoa-yolk mixture.
22. 22. Mix all ingredients well together.
23. 23. Gently fold the beaten egg white into the mixture.
24. 24. Form patties about five centimeters in size from the mixture.
25. 25. Heat two tablespoons of oil in a pan over medium heat.
26. 26. Fry the patties on all sides for about eight minutes.
27. 27. Let the beetroot drain in a sieve.
28. 28. Cut the beetroot into about one-centimeter cubes.
29. 29. Wash the pepper.
30. 30. Remove the seeds and the core of the pepper.
31. 31. Cut the pepper into about one-centimeter pieces.
32. 32. Wash the lamb's lettuce.
33. 33. Spin the lamb's lettuce dry well.
34. 34. Put the lamb's lettuce, the pepper pieces, and the beetroot cubes into a bowl.
35. 35. Add the dressing.
36. 36. Mix the salad with the dressing.
37. 37. Season the salad with a little lime juice, salt, pepper, and a pinch of sugar.
38. 38. Arrange the salad on plates.
39. 39. Place the quinoa-basilicum patties on the salad.
40. 40. Serve the dish.

Nutrition per serving

• kcal: 470
• Protein: 18 g · Fett/Fat: 21 g · Carbs: 56 g