Quinoa and Corgettes Creamy Balls
Golden, crunchy with an irresistible creamy stuffing they are a quick and easy starter to make and taste....
Quinoa - Higher in nutrients with a cruncy texture and nutty flavour. It has a relatively low glicemix index (GI) so should not cause a rapid spike in blood sugar, it is a good source of fibre (more than brown rice). It is a complete protein source and provides all 9 essential amino acids which are the building block of proteins. Last but not least, it is low in fats.
Serves: 15/16 pieces
Preparation time: 30 minutes
Cooking time: 30 minutes.
2 medium size courgettes
100gr Philadelphia cheese (or any other creamy, soft cheese)
130 gr breadcrumbs (rice breadcrums if you want to be gluten-free)
1 organic lemon (zest)
Chive and basil - finely chopped
Salt and pepper
Olive oil and coconut oil to fry.
Wash the quinoa. Add some oil in a pan add the quinoa and stir for a few minutes, add the water, salt and boil for 10 minutes till the water has been absorbed. Keep in the pan with a lid on out of the heat for about 10 minutes. Make sure it is cold when you prepare the little balls.
Beat the eggs with a pinch of salt in a little bowl.
Wash and cut the courgettes using a grater (grate them in large chuncks), add salt, pepper, chive, basil, lemon zest, the beaten eggs, quinoa, breadcrumbs and parmesan cheese. Stir with a spatula.
Make little balls and create a little hole in the middle then add a tsp of cheese and cover to seal the ball.
Fry them in oil for 2/3 minutes.
Pat dry any eccess of oil with some kitchen towel and serve warm or lukewarm.