John Myers
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Three-colored Treat Topped with Spinach and Parmesan Crackers
The perfect three-colored treat topped with spinach and parmesan crackers recipe with a picture and simple step-by-step instructions.
Quinoa patties:
- 250 g Quinoa Tricolore
- 100 g Turkish herder cheese
- 1 Pc. Bay leaf
- 150 g Salmon
- 1 l Vegetable stock
- 1 tbsp Flour
- 0,5 Pc. Nutmeg
- 4 Pc. Eggs
- Salt
- Pepper
- Olive oil
Parmesan crackers:
- 100 g Grated Parmesan cheese
- Hot peppers hot
Spinach topping:
- 300 g Fresh spinach leaves
- 4 Pc. Garlic cloves
- 1 Pc. Onion
- 100 ml Vegetable stock
- 50 ml Cream
- 1 Pr Nutmeg
- 1 Pr Sugar
- 1 tbsp Spelt flour
Parmesan crackers:
- For the Parmesan crackers, cover a baking sheet with baking paper and spread 5 piles of Parmesan cheese on top.
- Sprinkle with hot pepper and bake at 180 ° C for about 10 minutes until crispy. Then take it out of the oven and let it cool down.
Quinoa patties:
- Soak the quinoa in water for 5 minutes, then wash with hot water and add to the boiling vegetable stock.
- Let the quinoa cook in the vegetable stock for about 20 minutes. Meanwhile, cut the spring onions, shepherd’s cheese and salmon into small pieces.
- Carefully drain the quinoa and then transfer to a bowl. Add the flour and eggs and knead well.
- After adding the grated nutmeg, knead the mixture again and season with salt and pepper.
- Now the salmon and cheese come to the mass that has to be kneaded again.
- The last step is to heat oil in a pan and fry the patties on both sides until crispy. They can then be kept warm in the oven at 80 ° C.
Spinach topping:
- Fry the onions and garlic in a little olive oil, then add the spinach and heat. Now dust with flour and pour in the vegetable stock.
- The spinach is now briefly boiled. Then add the cream and nutmeg and season with salt, pepper and sugar.
- The plate is served with a patty, spinach and the crackers on top.
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