Plain of Quinoi
28. August 2012
This is a recipe taken from cookbook Heidi Swanson, owner of the 101cookbooks blog and I love it very much, and our visit to the Quinoi badges is greatly appreciated. They can be varied in varying herbal formulas and adding, for example, cauliflower, broccoli, asparagus, leeks. You can serve them on their own or on the side with sauce, spreads or spreadable cheese, eg goats ...
If you are using quinoiu at home, you will be able to use this inspiration every time you leave it as an attachment, you can process it.
Postup
1. Mix all ingredients except oil and leave to stand. The mixture is first very loose and it is necessary to wait for the breadcrumb to slightly moisten.
2. Now you can shape the slices about 2.5 cm thick, if the mixture still sticks, add one more egg or vice versa, if it is too damp, you can sprinkle some breadcrumbs. I help with a candy maker and a spoon, but it should go with your hands if you dip them in cold water, the dough will not be so gluey.
3. Fry them on both sides as well as pancakes or potatoes and serve hot or cold.
4. You can also keep the finished mixture in the fridge at day two and fry at the right moment.
