Potato balls with quinoa and avocado sauce

Cook the potatoes in water with salt. Drain and let steam. Puree the potatoes. Preheat the oven to 180ºC.

In the meantime, prepare the quinoa according to the instructions on the packaging and pour off. Allow to cool and spread over the baking sheet.

Fry the quinoa in the oven in approx. 30 minutes until crispy. Hussel a few times. Remove from the oven and allow to cool.

Season the mashed potatoes with a pinch of chilli, the garlic, 2 tablespoons of olive oil, a little lime zest, a dash of lime juice and salt.

Allow to cool in a bowl and turn small balls with moist hands. Roll the potato balls through the quinoa.

Puree the pulp of the avocado with the rest of the olive oil and a little lime juice into a smooth sauce. Season with salt and pepper.

With the back of a spoon, spread a little avocado sauce on a large plate and place 6-8 balls on the sauce. Sprinkle with a little lemon zest, chilli and watercress.