Traditional regional recipes of the riviera

Provencal quinoa balls (Plat)

provencal quinoa balls



4 People

400 g Provencal ratatouille
150 g of quinoa seeds
2 tablespoons of wheat flour
1 teaspoon of garlic
2 teaspoons of parsley
2 fresh eggs means
75 g of hazelnut kernels
65 g of crackers
6 cl of olive oil
Salt / pepper

Recipe provided by :

Provencal quinoa balls

Soak the quinoa in plenty of boiling salted water for 15 minutes then drain and rinse under cold water.
Reduce the nuts into small pieces and glaze them in a pan without adding fat. Reduce the crackers in powder and reserve.
Take a container in which you mix half of quinoa seeds, flour, garlic, parsley and egg. Add salt and pepper, mix until having a smooth paste.
Pour the ratatouille and crackers and nuts, mix gently until all ingredients are thoroughly mixed.
Make small balls.
In a nonstick pan, heat the olive oil. In a plate, pour the rest of quinoa grains.
Roll the balls in the seeds of quinoa to cover the entire surface, and then cook for 5 minutes in olive oil. Then remove excess oil of balls by placing them on absorbent paper.
Eat provencal quinoa balls warm, accompanied by green salad.

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