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
- 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!).