Quinoa patties

Ingredients for 4 servings:

• 1 cup quinoa
• 2 cups water
• 1 small zucchini, grated
• 1 m.-sized carrot(s), cut into fine strips or grated
• 1 leek, cut into fine strips
• salt and pepper
• 2 small eggs
• n. B. Flour
• breadcrumbs
• some parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 45 minutes

Rinse the quinoa thoroughly with hot water and bring to a boil with twice the amount of water, then turn off the heat completely and let the mixture swell. This is best done the day before or early in the morning if necessary. The mixture should be cold when used. Sauté the leek and zucchini in very little fat until translucent. Blend the cooled quinoa with the leek and zucchini mixture and the remaining ingredients until smooth. Add flour as needed, season with salt and pepper, and add a little chopped parsley. Then form small patties, coat in breadcrumbs, and fry in a little fat. Serve with a sour cream and garlic dip and/or salad.