Quinoa meatballs with vegan yogurt sauce
Servings: 8 meatballs
Const: low
Ingredients
- pre-cooked quinoa I had about 300g
- 1 small zucchini
- 1 carrot
- 1 onion finely chopped
- 1 tuft parsley
- 1 tsp capers
- 1 tsp mustard
- as needed salt & pepper
- 1-2 Tbsp Olive oil
- 1 tsp chickpea flour
- 1 tsp cornstarch (cornstarch)
- 1 tsp paprika powder
For the veg yogurt sauce
- 1 Tbsp vegan yogurt
- 1 tsp Olive oil
- 1/2 tsp mustard
- as needed salt & pepper
Instructions
- Chop the onion and parsley finely and grate the zucchini and carrot.zucchini, 1 carrot, onion, parsley
- Remove water from zucchini and carrots by squeezing them in a cloth.
- Combine all the ingredients in a blender and blend briefly, this will make the consistency firmer.pre-cooked quinoa onion, parsley, capers, mustard, salt and pepper to taste
- Add the chickpea flour, cornstarch and paprika to the mixture.chickpea flour, cornstarch, paprika powder,
- Shape your balls and place them on a baking sheet with parchment paper. Top each patty with a drizzle of oil.olive oil
- Bake in preheated oven at 220 °C (400°F) for 30-40' or until patties are golden brown.
For the veg yogurt sauce
- mix all ingredients and garnish with chopped parsley and olive oilvegan yogurt, olive oil, mustard, salt and pepper to taste