Quinoa Patties with Creamy Mushroom Sauce

Ingredients

• 1.25 l vegetable broth
• 150 g quinoa
• 250 g button mushrooms
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 5 tbsp chickpea flour
• 1 tbsp freshly chopped rosemary
• 60 g black olives (pitted)
• 2 Eggs
• Salt
• 1 tsp Paprika powder (sweet)
• chili powder
• 2 tbsp plant oil
• 150 g crème fraîche

Instructions

1. 1.

   Boil 1 l broth, add quinoa and let it absorb for about 20 minutes. Drain well, allow to cool slightly in a bowl.

2. 2.

   Clean and dice the mushrooms. Peel and finely dice the onion and garlic. In a hot pan with butter, sauté the mushroom mixture for 2-3 minutes until lightly golden. Sprinkle with 2 tbsp chickpea flour, pour in the remaining broth, add rosemary, and simmer gently for about 10 minutes.

3. 3.

   Drain the olives and chop finely. Mix them with eggs and the remaining chickpea flour into the quinoa; season with salt, paprika, and chili. The mixture should be firm enough to shape. Form about 12 small patties and fry in a hot, oiled pan for 3-4 minutes on each side until golden brown.

4. 4.

   Add crème fraîche to the sauce, season with salt and pepper. Drain the patties on paper towels and serve with the sauce.