Codfish and Beetroot “Meatballs”
For a snack or for a meal, codfish and Beetroot “Meatballs” is without a doubt the best choice. See the recipe and bon appétit!
Ingredients
1 ready-to-cook cod loin cooked Riberalves (with garlic and bay leaf)
½ cup cooked red quinoa*
½ cup of cooked chickpeas**
2 c. extra virgin olive oil soup
1/2 red onion
1 grated carrot
2 cloves of garlic
1 c. flax seed soup
2 c. lemon juice soup
Himalayan pink salt q.b.
black pepper q.b.
1 bunch of coriander
¼ cup unsalted cashews
Quinoa or oat bran q.b. (optional)
Preparation
For a snack or for a meal, codfish and Beetroot “Meatballs” is without a doubt the best choice. See the recipe and bon appétit!
To start preparing the codfish and Beetroot “Meatballs”, start grating the beetroots on a conventional grater or grind them in a food processor.
Add the grated beetroot together with all the remaining finely chopped ingredients and grind them until a homogeneous mixture is obtained.
Add the grated beetroot together with all the remaining finely chopped ingredients and grind them until a homogeneous mixture is obtained.
If you have difficulty in obtaining the desired consistency add a little quinoa bran or oat bran (optional).
Suggestion for presentation: you can serve with courgette spaghetti.
READY TO TASTE GOOD!
* Note: the recipe is equally good with any other type of quinoa, such as white or black
**Note: you can replace the grain with another legume of your choice such as lentils, black beans or azuki beans