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quinoa ballsCorned Beef and Cabbage Quinoa Balls with Mustard Cheese Sauce

What you need:

  • 2 c quinoa, cooked as directed
  • 2 tbs butter
  • 1/2 Vidalia onion, finely chopped
  • 1 c chopped spinach
  • 2 c finely chopped leftover potatoes, carrots and cabbage
  • 1 c finely chopped corned beef, divided
  • 3 eggs, divided
  • 2 1/2 c shredded Swiss cheese, divided
  • 1 tsp paprika
  • 2 1/2 c panko breadcrumbs, divided
  • Freshly ground sea salt and black pepper

What you do:

  • Melt butter in sautépan and cook onion until softened.
  • Add spinach and cook until just wilted.
  • Remove from heat and allow to cool enough to handle.
  • Place quinoa and onion mixture in lg mixing bowl.
  • Add leftover vegetables and about 3/4 c corned beef.
  • Whisk 2 eggs and add to quinoa mixture along with cheese.
  • Fold in paprika and 2 c breadcrumbs.
  • Heat enough canola oil in sm saucepan with high sides that will almost cover a meatball.
  • Place remaining egg, whisked, in bowl and remaining breadcrumbs in another.
  • Take sm amount of the mixture, about the size of a meatball, and roll balls.
  • Depress thumb into center of each ball and add about 1 tsp cheese and a few cubes of corned beef.
  • Seal and reroll.
  • Roll each quinoa ball in egg and then in breadcrumbs.
  • Place on plate ready for deep frying.
  • Carefully drop quinoa ball in oil and fry for 3 min.
  • Turn balls and continue to fry for another 2 min.
  • Drain on paper towels.
  • Serve with Mustard Cheese Sauce.

Mustard Cheese Sauce

What you need:

  • 3 tbs butter
  • 3 tbs flour
  • 2 c milk
  • 1 c cream
  • 2 c grated Swiss cheese
  • 1 tbs honey mustard
  • Freshly ground sea salt and black pepper

What you do:

  • Melt butter in saucepan over med heat.
  • Whisk in flour and cook for about 1 min.
  • Reduce heat to low and slowly add milk and cream, stirring until thickened.
  • Add cheese and mustard, stirring until cheese has melted.
  • Season with salt and pepper.

 

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