Quinoa patties

Ingredients for 4 servings:

• 200g quinoa
• 1 m.-sized carrot(s)
• 1 small leek(s)
• 1 onion(s)
• 1 tbsp butter or margarine
• ½ tsp curry powder
• ½ tsp turmeric powder
• 500 ml vegetable stock
• 1 egg(s)
• 50 g sunflower seeds, chopped
• 50 g sunflower seeds, ground
• 4 tbsp whole grain oat flakes, fine
• herbal salt
• Pepper, from the mill
• Fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Finely grate the carrot, clean the leek, cut it lengthwise, and rinse it with water to remove any coarse dirt. Cut the leek into very fine rings and wash it again thoroughly. Place the quinoa in a fine sieve, rinse it with hot water, and let it drain. Finely dice the onion and sauté it in hot fat, add the curry, turmeric, and quinoa, and fry briefly. Deglaze with vegetable stock and bring to a boil. Cover and let the quinoa swell for 10 minutes over medium heat. Grate the carrots and add the leek rings to the quinoa mixture and cook for another 10 minutes. Allow the mixture to cool slightly, then add the egg, oats, sunflower seeds, and flour to the quinoa and vegetable mixture and mix everything well. Season with herb salt and pepper. Form the mixture into about 20 patties and fry them one after the other in a pan with hot fat until crispy brown on both sides. Tip: Serve the patties with tomato sauce and salad.