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Quinoa Egg Pancake
Cooked quinoa, sweet corn and grated carrot are bound with egg and golden cornmeal into wholesome little pancakes, pan-fried crisp outside yet soft and nutty within.
Instructions
- 1
Soak quinoa for 4 hours in advance, and cook it in boiling water for half an hour.
- 2
Add the diced carrots and cook for 1 minute.
- 3
Rinse the quinoa and carrots with a strainer and let them cool, then add eggs, corn kernels, and salt, and mix well.
- 4
Add flour and cornmeal.
- 5
Stir evenly.
- 6
Heat oil in a frying pan, then pour in the batter and spread it into small pancakes.
- 7
Fry until both sides are golden brown.
- 8
Finished product image.
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Ingredients
Main Ingredients
- Quinoa1 spoon
- Carrot1/2 piece
- Egg3 piece
- Flour1 spoon
- cornmeal1 spoon
- Instant corn kernels80g
Seasonings
- Saltto taste