Times for this Recipe
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Ingredients for 4 Persons
- 100 g Quinoa
- 1 tbsp Chiagel
- 1 tsp Hela Ground Garlic
- 1 Carrot
- 1 Handful TK Peas
- 1 Spring Onion
- 125 ml Vegan Vegetable Broth
- 10 g Vegetable Oil
- Hela Salt
- Hela Pepper
- Hela Chili Flakes
- Hela Coriander Ground
- Breadcrumbs
Preparation
- Cut the carrot, garlic and a spring onion into small cubes for the quinoabratos.
- Fry everything together in a pan in vegetable oil.
- Rinse the quinoa with a sieve and add it to the other ingredients and steam briefly.
- Pour in the vegetable stock, add the peas and season with salt and pepper, coriander and chilli flakes and simmer at low heat for 5 minutes. Then leave to swell for 20 minutes.
- In the meantime, prepare the Chiagel. This is prepared with 2 tbsp chia seeds and 250 ml water. Leave to soak for a few minutes. For our recipe we use 1 tablespoon of this. The rest of the gel can be stored in the refrigerator for one week. One Taplesppon gel corresponds to one egg.
- Mix the chiagel with the mixture after swelling.
- Carefully shape the cutlets from the mixture according to the desired size.
- Fry the cutlets in some vegetable oil until golden brown.
