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quinoa egg cauliflower halloumi cheese scallions chickpea garlic salt pepper nutmeg baking soda lemon juice
Viewed: 36 - Published at: 7 years agoIngredients
- 2/3 cup quinoa (4 1/2 ounces)
- 1 large egg, beaten
- 8 ounces cauliflower florets, grated on the medium holes of a box grater (1 1/2 cups)
- 6 ounces halloumi cheese, grated (1 1/2 cups)
- 2 scallions, thinly sliced
- 3 tablespoons chickpea or buckwheat flour
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
- Pinch of freshly grated nutmeg (optional)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon fresh lemon juice
Method
- In a medium bowl, cover the quinoa with 2 inches of water and soak overnight.
- Drain well.
- In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes.
- Drain well, then return the quinoa to the hot saucepan.
- Cover and let stand for 10 minutes.
- Fluff the quinoa and scrape out onto a baking sheet to cool slightly.
- Preheat the oven to 375.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the egg, cauliflower, cheese, scallions, chickpea flour, garlic, salt, pepper, nutmeg and quinoa; mix well.
- In a small bowl, mix the baking soda with the lemon juice and stir into the quinoa mixture.
- Scoop out 2 tablespoons of the mixture and press together to form a ball.
- Arrange on the prepared baking sheet.
- Repeat to make 26 balls.
- Bake the balls for about 30 minutes, until golden and firm.
- Serve hot.
