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Lorenza

Lorenza Ávila

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Quinoa and Pumpkin Pancakes in Green Sauce

30 mins
40 mins
Low
356
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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.

Prepare this recipe for Quinoa and Pumpkin Pancakes in Green Sauce to eat with your family and tell us what you would accompany them with!
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 1 cup potato, cooked and cut in cubes
  • 1/2 cups quinoa, cooked
  • 1/2 cups pumpkin, grated
  • 1 tablespoon fresh coriander, finely chopped
  • 1/4 cups whole kernel corn
  • 1/2 teaspoons onion powder
  • 1/4 teaspoons garlic powder
  • 1/2 cups ground bread
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 3 tablespoons vegetal oil, two for the pancakes and one for the sauce
  • 1 cup green tomato
  • 1 clove garlic
  • 1/4 onions
  • 5 chile de árbol peppers, deveined and seedless
  • 1/3 cups Vegetables soup, or water
  • 1 tablespoon fresh coriander
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper
  • 4 tablespoons 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
K R
20/04/2020 23:36:06
Excelente opción para los que no comemos carne. Gracias
Bertha Ruiz
29/07/2019 12:54:19
Muy nutritiva y fácil de hacer
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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