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Quinoa and Spinach Polpette

1 serving

40 minutes

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

Energy value per serving
CaloriesProteinsFatsCarbohydrates
545.3
kcal
26.7g
grams
9.1g
grams
93.6g
grams
Ingredients
1serving
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
Cooking steps

  • 1

    Soak flaxseed flour in water for 10-15 minutes.

    Required ingredients:
    1. Flaxseed (linseed) flour: 1 tablespoon
    2. Water: 3 tablespoons

  • 2

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

    Required ingredients:
    1. Frozen spinach: 170 g
    2. Water: 3 tablespoons
    3. Clarified butter (ghee):  to taste

  • 3

    Cook quinoa until ready.

    Required ingredients:
    1. Quinoa: 100 g

  • 4

    Grate the zucchini on a grater.

    Required ingredients:
    1. Courgette: 150 g

  • 5

    Mix all ingredients, add flour and salt.

    Required ingredients:
    1. Flaxseed (linseed) flour: 1 tablespoon
    2. Wheat flour: 25 g
    3. Salt:  to taste
    4. 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:
    1. Clarified butter (ghee):  to taste

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