100 g quinoa

150 g carrots

30 g hazelnuts

2 eggs

parsley

garlic

1 organic lemon

4 tablespoons of crème fraiche

1 avocado

1 bunch of radishes

Balsamic Vinegar of Modena PGI

Thoroughly rinse the quinoa using a fine strainer. Cook in salted boiling water for 10 minutes Turn off the fire and leave to rest covered for 5 minutes.

Drain and put in a bowl.

Peel the carrots and grate them finely. Mix them with the quinoa. Add the chopped hazelnuts, eggs and 1 tablespoon of chopped parsley.

Flavour with a bit of lemon rind, salt and pepper and 2 tablespoons of Balsamic Vinegar of Modena PGI.

With the mixture, form patties having a diameter of 4-5cm and slightly flattened.

Cook in a frying pan with a dribble of oil until golden brown on both sides.

Slice the avocado, dress it with the lemon juice, salt and pepper.

Thinly slice the radishes and salt them slightly.

Serve the patties warm with the vegetables and crème fraiche.

Douse with some drops of Balsamic Vinegar of Modena PGI.