Quinoa and carrot croquettes are a vegetarian dish that is also gluten-free and you can enjoy without worrying. Its preparation is very simple and the result is really delicious. You can serve these carrot pancakes as a garnish, especially for children who will love their flavor.
Ingredients to make quinoa and carrot croquettes:
- 100 grams of Quinoa
- 1 clove garlic
- ½ unit of white onion
- 1 unit of Egg
- 1 unit of Carrot
- 1 splash of olive oil
- 1 pinch of Salt and Pepper
How to make quinoa and carrot croquettes:
- Before making these crispy quinoa pancakes, the first step is to get all the ingredients ready.
- In a pot with boiling water, add a macerated garlic clove and cook the quinoa for 15 minutes, until it opens and is well cooked.
- Once ready, drain the water and dry the quinoa with absorbent paper.
- Separately, in a frying pan with olive oil, lightly fry the chopped onion and grated carrot.
- Cook over medium heat for 5 minutes until the onion is golden. Season.
- To make the salty pancakes, mix the quinoa with the previous onion and carrot sauce.
- Also add the egg and rectify the flavor with salt and pepper.
- Take the mixture of the crunchy croquettes to the fridge for 20 minutes so that the mixture takes consistency.
- After this time, heat a frying pan with a little olive oil and add two tablespoons of the mixture. Flatten a little to form pancakes and cook on both sides for 4 minutes.
- The croquettes should be well browned on each side. Remove excess oil with absorbent paper.
- Serve the quinoa and carrot croquettes hot and enjoy.
- This recipe with quinoa can be served as a garnish for grilled beef tenderloin or baked fish.
