Patties made of Quinoa, spinach, and mushrooms

Ingredients for 4 servings

For the patties

• 250 g mixed mushrooms (mushrooms, herbs mushrooms, oyster mushrooms) – clean and cut into small cubes
• 150 g colorful Quinoa – wash and drain
• 150 g of TK-spinach – defrost, squeeze out the juice and chop
• 80 g of oat flakes
• 6 g baking powder
• 400 ml vegetable broth
• 4 TBSP peanut oil
• 1 TSP Tamari (soy sauce)
• 30 g Cashewmus
• 1 Bay leaf
• 1 Msp. Nutmeg
• 1 TSP finely chopped thyme
• 2 TBSP finely chopped Oregano

For the Dip

• 100 g vegan Sour cream
• 4 TBSP vegan Mayonnaise (make your own)
• ½ Organic lime – juice and zest of
• 1 TSP Xylitol (sugar substitute)
• Crystal salt
• black pepper
• 2 TBSP finely chopped parsley

Preparation

Preparation time 10 minutes, cooking time about 45 minutes

The Quinoa in the vegetable broth together in a simmer with the Bay leaf for about 15 minutes and then about 10 minutes swell. After that, remove the Bay leaf. (If liquid should be present, this over a colander to drain and drain.)

In the meantime, 2 TABLESPOONS of peanut oil in a pan and fry the mushrooms and sauté in about 5 minutes sharp. Then with Tamari drizzle to give the thyme and season with salt and pepper. Remove from the pan and place in a bowl.

Set the oven to 80 °C circulating air preheating.

The spinach with the Cashewmus to the mushrooms, followed by Quinoa, oatmeal, baking powder and Oregano. The Whole mix well together. Then season with salt, pepper and nutmeg, season to taste and with slightly moistened hands, form in to patties forms.

2 TABLESPOONS peanut oil in a nonstick pan and fry the patties on each side for about 4 minutes until Golden brown. Then on a kitchen paper lined plate and keep warm in the oven.

In the meantime, the Sour cream in a bowl with the Mayonnaise mix. The lime juice and abrasion, Xylitol, as well as the parsley, mix well and season with salt and pepper.

Along with the Patties, serve and enjoy.

Nutritional values per Serving

• Calories: 438 kcal
• Carbohydrates: 74 g
• Protein: 21 g
• Fat: 52 g