Quinoa, rice and mushroom veggie balls

These veggie balls were very appreciated by my family, I hope you like them just as much as we did!

- 1/2 cup quinoa, boiled according to the instructions on the packaging
- 1/2 cup rice, boiled
- 200 g mushrooms, chopped
- 1 large onion, minced
- 3 garlic cloves, mashed
- 2 Tablespoons chia seeds
- 1 Tablespoon savory, or more, to taste
- 1 Tablespoon coriander, or more, to taste
- 1/2 teaspoon cayenne
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

In a small bowl, combine the chia seeds with 6 Tablespoons of water and allow to sit for a few minutes. Heat the olive oil and sauté the onions until translucent, add the mushrooms, season with salt and pepper and cook until softened. Place the rice in a food processor and pulse a couple of times until mashed. In a large bowl, combine the quinoa with the rice, mushroom mixture, chia 'egg' and spices. Taste and adjust seasonings (make sure you can taste the savory and coriander!) then, using an ice-cream scoop, form the veggie balls and place them on an oiled baking sheet. Bake at 400F until firm and crispy on the outside (about 25 minutes, depending on the oven). Alternately, you can shallow fry them in a pan. Serve with mashed potatoes and a salad or with bread and mustard. Enjoy!

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