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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.


  • 150gr quinoa

  • 400gr water

  • 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)

  • 3 eggs

  • 1 organic lemon (zest)

  • Parmesan cheese

  • 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.


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