Quinoa Cakes and remoulade sauce

Croquetas de Quinua

 

Ingredients

For the croquettes

350 gr of bacon
200 g flour
150 g butter
50 g parmesan
125 g of onion
125 gr pore
125 gr of cream
2 g Pepper
5 g salt
100g of cooked Quinoa
120g egg
100 gr of flour for breading
100 gr of panko

For the sauce remolade

120 gr mayonnaise
20 g of tomato concassé
10g sugar
10 gr of capers
10g coriander
10 gr shallot
10 ml lemon
4 g of spice
10 ml lime juice
5 ml of tabasco
10 gr of sour ceam

Preparation

For the croquettes

Cook the quinoa in boiling water for 10 minutes in cold reserve. Chop the onion, leeks and bacon. In a saucepan heat the butter with a drizzle of olive oil to prevent burning and fry the previous hash until done. Pour the flour with a hand cream just leche.Incorporar of the remainder to prevent drying.

In a bowl mix the cream with cream and grated Parmesan previously until well blended. Arm croquettes 35 grams each and empanizarlas with flour, egg and panco. Fry in abundant oil.

 

For the sauce

Chop vegetables in minibrunoise, mix all ingredients and correct seasoning. Eat with the croquettes.

Source: Hello Magazine Peru

 

 

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