Crispy quinoa patties with carrot and onion — crisp outside and soft inside. Great as a snack or as a side. Gluten-free version: Gluten-free flour blend.
In a large bowl, mix the zucchini, vegetable, onion, eggs, gluten-free flour blend, cumin, salt and black pepper.
Bowl
2
Shape the mixture into Flat spoon-size patties.
3
Heat the oil in a skillet over medium heat and fry the meatballs 3–4 minutes on each side, until until golden.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Transfer the meatballs to paper towels.
Paper towels
5
Serve hot with the sour cream.
290calories
8 gprotein
22 gcarbs
18 gfat
● protein 11%● carbs 31%● fat 58%
Per serving (138 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
🧻 Consumables: Paper towels
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