L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Chocolate MuffinsAmerican cuisine

Paella dish

Onigiri with tunaJapanese cuisine

Paella dish

Traditional French stew pot-au-feuFrench cuisine

Paella dish

Spanish chicken gallina en pepitoriaSpanish cuisine

Paella dish

Jellied fishRussian cuisine

Paella dish

Turkish menemen omeletteTurkish cuisine

Paella dish

GnocchiItalian cuisine

Paella dish

Greek Lenten Soup RevithiaGreek cuisine

Paella dish

Japanese CheesecakeJapanese cuisine

Paella dish

Cobb SaladAmerican cuisine

Carrot cutlets with quinoa

2 servings

45 minutes

Recipe from Alexander Shtepa, chef of the Londri restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

308.9

kcal

13.8g

grams

6.6g

grams

45.8g

grams

Ingredients

2servings

Carrot

250

g

Quinoa

100

g

Garlic

1

clove

Chicken egg

1

pc

Green onions

1

bunch

Wheat flour

1

tbsp

Salt

to taste

Sugar

to taste

Cooking steps

1
Boil quinoa in salted water for 20 minutes.
Required ingredients:
1. Quinoa: 100 g
2. Salt: to taste

2
Mix grated carrot, quinoa, and minced garlic clove.
Required ingredients:
1. Carrot: 250 g
2. Quinoa: 100 g
3. Garlic: 1 clove

3
Add an egg, chopped green onion, flour, and mix everything well again.
Required ingredients:
1. Chicken egg: 1 piece
2. Green onions: 1 bunch
3. Wheat flour: 1 tablespoon

4
Shape the mixture into patties, place them on a baking sheet lined with parchment paper, and bake in a preheated oven at 180 degrees for 15-20 minutes.

5
They can be served hot or cold.

Similar recipes