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Roasted Vegetables

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

  • 2 piece Carrots
  • 0,5 kl. Zucchini
  • 1 Red onion
  • 1 piece Turnip
  • Salt
  • Coriander, acc.
  • Cumia, according to
  • Curry
  • 1 tsp Sambal Oelek
  • 2 Eggs
  • 1 tbsp Oatmeal, tender
  • 1 tbsp Quinoa
  • 0,5 tbsp Buckwheat
  • Olive oil
  • Coconut oil

Instructions
 

  • Mix the eggs (preferably with a food processor) with the spices until very frothy.
  • Finely dice the onion, finely grate the remaining vegetables.
  • Process quinoa and buckwheat grains into flakes with the cereal flake. Toast together with the oatmeal in a pan without fat.
  • Mix the whole thing together with the vegetables into the egg mixture. Shape into meatballs or simply cut with a tablespoon and press flat in the pan. Fry each side in olive and coconut oil for 5 minutes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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