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Lorenza Ávila

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Quinoa and Pumpkin Pancakes in Green Sauce

30 min
40 min
Easy
166
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Pamper yourself and take care of the line with these delicious Quinoa and Pumpkin Pancakes in Green Sauce that besides being an easy and delicious recipe, it has a perfect contrast of flavors. A healthy option to the Mexican to not lose the style.

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Learn more about Lorenza Ávila

Ingredients

4 servings
  • 1 Cup of potato cooked and cut in cubes
  • 1/2 Cup of quinoa cooked
  • 1/2 Cup of pumpkin grated
  • 1 tablespoon of coriander finely chopped
  • 1/4 of Cup of whole kernel corn
  • 1/2 teaspoonful of onion powder
  • 1/4 of teaspoonful of garlic powder
  • 1/2 Cup of ground bread
  • 1 teaspoonful of Salt
  • 1/2 teaspoonful of black pepper
  • 3 spoonfuls of vegetable oil two for the pancakes and one for the sauce
  • 1 Cup of green tomato
  • 1 clove of garlic
  • 1/4 of piece of onion
  • 5 pieces of Chile de árbol pepper deveined and seedless
  • 1/3 of Cup of Vegetables soup or water
  • 1 tablespoon of coriander
  • 1/2 teaspoonful of Salt
  • 1/4 of teaspoonful of black pepper
  • 4 spoonfuls of whole kernel corn

    Preparation

    For the pancakes, process the potato in a food processor until obtaining a puree.
    In a bowl, mix the mashed potatoes with the quinoa, pumpkin, coriander, corn kernels, onion powder, garlic, bread crumbs, salt and pepper.
    Form pancakes with your hands and fry in a pan over medium heat with vegetable oil until golden brown on both sides. Drain on absorbent paper and reserve.
    For the sauce, in a pot over medium heat heat a tablespoon of vegetable oil, fry the tomatoes, garlic, onion and chilies. Add the water and cook 15 minutes. Chill
    Blend the previous preparation together with the cilantro. Return to the pot and cook about 10 minutes or until thick. Season
    Serve the pancakes bathed in the sauce, garnish with parsley and yellow corn kernels.

    PRESENTATION

    Serve with the sauce and a little parsley and yellow corn kernels.

    TIPS

    You can change the potato for chickpea or lentil.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    421
    kcal
    21%
    Carbohydrates
    64.2
    g
    21%
    Proteins
    11.8
    g
    24%
    Lipids
    14.2
    g
    22%
    Fiber
    7.3
    g
    15%
    Sugar
    6.8
    g
    7.6%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this Tip.
    Ratings (1)
    Graciela Santos del Prado
    18/02/2019 10:37:17
    me gusto la receta las voy hacer con garbanzo a ver como salen

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