How to make it:

1. peel and quarter the potatoes and cook in boiling salted water for approx. 25 mins. Wash the thyme, shake dry and remove the leaves from the sprigs. Heat the butter in a pan, fry the bacon in it and sauté the flour while stirring. Deglaze with the vegetable stock and bring to the boil, stirring constantly. Add the quinoa, bring to the boil briefly, cover and leave to soak next to the hob for approx. 20 mins.
2. drain the potatoes and leave to drain. Press through a potato ricer and stir into the quinoa mixture with the Parmesan. Season with salt and nutmeg, add the thyme.
3. transfer the mixture to a piping bag without a nozzle and spread into the cavities of a silicone muffin tin. Fill the molds only one third full. Chill the silicone mold in the fridge for approx. 3 hours.
4. heat the rapeseed oil in a non-stick frying pan and carefully press the cakes out of the molds into the pan. Fry on both sides until golden brown.

Preparation: approx. 20 minutes
per portion: 536 kcal/2240 kJ, KH: 26 g, F: 24 g, E: 13 g;