Quinoa and Spinach Polpette

1 serving

40 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 545.3
• Proteins: 26.7g
• Fats: 9.1g
• Carbohydrates: 93.6g

Ingredients

• Quinoa: 100 g
• Zucchini: 150 g
• Frozen spinach: 170 g
• Flaxseed flour: 1 tbsp
• Water: 3 tbsp
• Wheat flour: 25 g
• Salt: to taste
• Spices: to taste
• Melted butter: to taste

Cooking steps

1. Soak flaxseed flour in water for 10-15 minutes.

   Required ingredients:

   • Flaxseed flour: 1 tablespoon
   • Water: 3 tablespoons

2. Thaw spinach in a pan and sauté with added water. At the end, add a little oil.

   Required ingredients:

   • Frozen spinach: 170 g
   • Water: 3 tablespoons
   • Melted butter:  to taste

3. Cook quinoa until ready.

   Required ingredients:

   • Quinoa: 100 g

4. Grate the zucchini on a grater.

   Required ingredients:

   • Zucchini: 150 g

5. Mix all ingredients, add flour and salt.

   Required ingredients:

   • Flaxseed flour: 1 tablespoon
   • Wheat flour: 25 g
   • Salt:  to taste
   • Spices:  to taste

6. Shape the patties and fry them on medium heat on both sides. Or better, bake in the oven at 180 degrees for 15-20 minutes!

   Required ingredients:

   • Melted butter:  to taste