Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Quinoa and cauliflower croquettes
Quinoa and cauliflower croquettes are tasty and crunchy, perfect as appetisers.
200 g of quinoa
200 g of cauliflower
50 g of shallot
100 g of grated Parmesan cheese
2 spoonfuls of spelt flour
Boil the quinoa and let it cool. In the meantime, clean the cauliflower and cut it coarsely into very small chunks. Combine the cauliflower and quinoa and add all the other ingredients. Heat them in a nonstick pan with little oil and form small croquettes with a spoon. Cook on both sides over low heat making sure they’re well cooked inside.
Serve quinoa and cauliflower croquettes warm.
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