Mushroom, quinoa and red pepper veggie balls

Crispy on the outside, nice and creamy on the inside, these veggie balls were a big success with my family. Chop the veggies finely for a smooth texture (you can use a food processor to help with that) of leave them larger for a chunky consistency. 

- 150 g mushrooms, chopped
- 1 onion, minced
- 1 red pepper, chopped
- 1/2 cup quinoa, boiled according to instructions on the packaging
- 2 potatoes, diced
- 2-3 garlic cloves, mashed
- a handful fresh parsley, chopped
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 2 Tablespoons sesame seeds
- 2 Tablespoons vegetable oil (sunflower or other)
- salt and pepper, to taste

Heat the oil and sauté the onions until translucent. Add the pepper and cook for 2 minutes more, then add the mushrooms, season with salt and pepper and cook until tender. Meanwhile, bring a pot of salted water to a rolling boil, add the potatoes and cook for 5 minutes or until fork tender. Drain potatoes, place them in a large bowl and mash with a fork. Add in the mushroom mixture, quinoa, garlic, parsley, sesame and spices, combine well. Taste and adjust seasonings to your preference. Using an ice cream scoop (or simply your hands), form little balls and place on a greased baking sheet. Bake at 400 F until the outside is slightly crispy (about 25 minutes, depending on the oven). Serve with mashed potatoes and a green salad (try Kale tabbouleh) and enjoy!

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