Quinoa Vegetable Patties with Guacamole

Wash quinoa with hot water to remove the bitter substances in the outer layers and allow to drain in a sieve.

Bring the vegetable stock to the boil. Stir in quinoa and cover and simmer over low heat for about 15 minutes. Remove the pot from the stove and let it soak for another 10 minutes. Stir every now and then so that the quinoa doesn't get sticky.

Meanwhile, scrape and finely grate the carrots. Halve the paprika, remove the white seeds and cut into fine small pieces. Clean the leek and cut into small pieces. Core and finely chop the chilli pepper.

Peel the onion, dice it finely and sauté it in hot oil, add the finely chopped vegetables and fry well (approx. 5 min.). Remove from heat, add quinoa, freshly squeezed garlic and parsley and season with salt and pepper. Let the whole thing cool down completely.

Add the eggs and breadcrumbs to the quinoa - vegetable - mixture, mix everything well and season to taste. The mass should be juicy but firm. If necessary, even out the consistency with breadcrumbs or broth. Let the quinoa and vegetable mixture stand for about 30 minutes.

Shape the mixture into about 12-14 patties with damp hands and roll them in breadcrumbs. Heat the clarified butter in a pan and fry the quinoa patties one after the other on both sides until crispy until golden.

Halve the chilli pepper, remove the core and finely chop it. Quarter, core and finely chop the tomatoes. Cut the avocados in half with a knife. Separate both parts and remove the core. Spoon out the pulp from the avocados, mash them with a fork and immediately pour lemon juice over them. Stir chili pieces, diced tomatoes and finely chopped parsley into the guacamole and season with salt and pepper.

Arrange the crispy fried quinoa and vegetable patties on a preheated plate. Place the guacamole on the side and garnish as desired. Various vegetables and also salad can be served with it.

Guacamole is a Mexican avocado dip that tastes aromatic and nutty and at the same time sour and fresh.

The quinoa and vegetable patties are easy to freeze. Also tastes very good cold, well suited as school and travel provisions. This is a fine accompaniment to all meat and poultry roasts and lavish salads.

A delicious spicy variant is if you serve the quinoa and vegetable patties with a fiery paprika dip. You can find the exact preparation and photos of fiery paprika dip under my recipe fiery paprika dip

Have fun with the preparation and bon appetite!