Quinoa Nuggets, vegan

Method

Cook the quinoa according to the instructions on the package. Meanwhile, mix the linseed flour with the water in a large bowl and set aside.

Fry the finely chopped onions with the olive oil until translucent, add the cauliflower rice and the finely chopped walnuts and sauté briefly. Add about 3 tablespoons of water and let simmer for another five minutes. Add the the cauliflower mixture to the bowl with the linseed flour and add the remaining ingredients. Add the cooked quinoa and knead well. If the mixture is too dry, just add a little more breadcrumbs.

Form about 25 small nuggets and fry in the pan with the frying oil for about 10 minutes. It also works wonderfully in the oven at 180 degrees. Serve with fries or wedges.

Ingredients

4-6 servings, 20-25 nuggets depending on size

• 1 tbs Rapunzel linseed flour
• 120 ml of water
• 150 g Rapunzel quinoa
• ca. 70 g Rapunzel walnut pieces, finely chopped
• ca. 70 g cauliflower rice (raw grated cauliflower)
• 130 g breadcrumbs
• 3 tbs Rapunzel yeast flakes
• 1 tsp Baking powder
• 1 onion, finely chopped
• 1 tbs Rapunzel olive oil mild, extra virgin
• ½ tsp Rapunzel sea salt, Atlantic
• 2 tsp soy sauce
• 5 tbs Rapunzel frying oil