Ingredients:
- 1 cup boiled quinoa
- 1/4 cup rice flour
- 1 big boiled and mashed potato
- 1 carrot, coarsely grated
- 1/2 leek, chopped finely
- 2 garlic cloves, crushed
- bunch of fresh parsley, chopped
- salt, pepper to taste
- coconut oil
Directions:
1. Place a pan on a high heat and add coconut oil (about two tablespoons).
2. Add carrot, leek and garlic and mix with a wooden spoon.
3. Cook until the carrot has softened.
4. In a bowl mix quinoa with potato and ingredients from the pan.
5. Season to taste and mix with your hand until evenly combined.
6. Take a tablespoon of mixture for each panckake, form a small roundy patty and fry on medium-heated oil.
7. Garnish with parsley and organic ketchup.
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