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Amber Spanel Barbarotta
Potato balls with quinoa and avocado sauce
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Ingredients
Directions
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Cook the potatoes in water with salt. Drain and let steam. Puree the potatoes. Preheat the oven to 180ºC.
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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.
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Fry the quinoa in the oven in approx. 30 minutes until crispy. Hussel a few times. Remove from the oven and allow to cool.
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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.
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Allow to cool in a bowl and turn small balls with moist hands. Roll the potato balls through the quinoa.
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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.
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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.
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Nutrition
445Calories
Fat42% DV27g
Protein18% DV9g
Carbs12% DV37g
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