Quinoa and Spinach Polpette
1 serving
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories545.3kcal
Proteins26.7grams
Fats9.1grams
Carbohydrates93.6grams
Quinoa
100
g
Courgette
150
g
Frozen spinach
170
g
Flaxseed (linseed) flour
1
tbsp
Water
3
tbsp
Wheat flour
25
g
Salt
to taste
Spices
to taste
Clarified butter (ghee)
to taste
1
Soak flaxseed flour in water for 10-15 minutes.
- Flaxseed (linseed) flour: 1 tablespoon
- Water: 3 tablespoons
2
Thaw spinach in a pan and sauté with added water. At the end, add a little oil.
- Frozen spinach: 170 g
- Water: 3 tablespoons
- Clarified butter (ghee): to taste
3
Cook quinoa until ready.
- Quinoa: 100 g
4
Grate the zucchini on a grater.
- Courgette: 150 g
5
Mix all ingredients, add flour and salt.
- Flaxseed (linseed) 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!
- Clarified butter (ghee): to taste
