Quinoa Fritters

Oh I do love quinoa.  And when I find a new way to eat it, I get excited!  I came across this idea by chance, when I was searching for some ideas for what to do with tomatoes (that's for another post).  There was a recipe for quinoa fritters - and then I searched for more recipes for quinoa fritters, and there were lots!  It's such a simple idea, I don't know why I've never thought of this before.   In my usual fashion, I read several recipes and then just made up my own as I went along. Here's what I came up with:

  • about 5 cups cold cooked quinoa (this was just leftover quinoa that I had cooked in salted water.  if you have quinoa left over that you've cooked in a more interesting way, it probably would be even better!)
  • 5 eggs
  • about a cup of homemade bread crumbs (my homemade whole wheat bread, turned into crumbs in the food processor.  I put the ends and scraps of bread in the freezer, to use for bread crumbs)
  • onion powder
  • garlic powder
  • salt
  • pepper
  • very finely diced veggies - I use my food processor to chop them down as fine as possible.  For this version I used about 4 big kale leaves, 2 carrots, and a handful of leftover roasted cauliflower (it had been tossed in olive oil, lemon juice, salt and garlic and roasted until soft and a little brown).

I'm not sure how much of the seasonings, I just added as I went along.  I mixed all this up and then fried one small ball in vegetable oil and tasted to see if it was seasoned enough, adjusted a little and then cooked the rest.  I don't have a deep fryer, and I'm not interested in filling an entire pot with oil, so mine look maybe more like a patty than a true fritter - but they were fried and crunchy still.

A lot of the other recipes I saw had cheese in them - mostly parmesan, but I think other kinds of cheese would be good too.  But I decided to leave that out of this batch because I wanted more flexibility with my sauce, and some sauces I think don't go with cheese.  But I think my kids would probably be more likely to eat these if they were cheesy.

They were delicious - just enough veggies, moist on the inside, and crunchy on the outside.  I had this for dinner with some curry ketchup that I made earlier in the week (recipe to come as soon as I can translate my scribbled notes).  I loved it.  I think these would also be really good with butter, or sour cream, or topped with cheese, or even a little mixture of soy sauce & mayo (try it!).




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Lisa Marsh

Mom to two sets of twins.

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