Cricket Quinoa Dumplings


  • 150g Aketta Recipe Ready Crickets
  • 2 small onions, chopped
  • 1 garlic clove, chopped
  • 3 spoons of breadcrumbs
  • 1/2 cup of quinoa
  • 1/2 cup of white beans
  • 1 egg
  • a bit of milk
  • 2 spoons of parsley, chopped
  • 2 spoons of cilantro leaves, chopped
  • pepper, salt, spices, red pepper flakes
  • a bit of sesame


  • 1/2 cup of Creme fraiche
  • 1/2 cup of sour cream
  • half of a small cucumber
  • mustard, spices, dill


Chop cucumber into small cubes and mix with the rest of the ingredients. Boil quinoa for 20 minutes, let them soak for another 5 minutes. Mix bread crumbs, quinoa and beans with squirled egg and milk and let it soak for a bit. Mix in cilantro leaves, parsley, 1 chopped onion and chopped garlic.

Roast the crickets with the other onion in vegetable or olive oil in skillet until crickets begin to crisp. Remove from oil and pat dry with a paper towel, then loosely chop crickets.

Then mix roasted crickets into the parsley-breadcrumb mix. Salt, pepper and spice to your preferred extent. Form little balls and roast golden in hot vegetable oil.

Garnish them on your cucumber sauce, sprinkle some lemon on it as well as sesame. Garnish with a bit of fresh dill.

Credit: Katharina Unger / @LStudioBird