PREP TIME: 5 mins. COOKING TIME: 8-10 mins. INGREDIENTS: 10. SERVES: 2
If you have left-over mashed veg and cooked quinoa in the fridge this recipe will take you 5 minutes to prep and about 8-10 minutes to cook. Dinner in 15 - WIN!
For a Vegan version, replace the eggby chia or flax seeds. The ground flax will also keep the fritters together in the pan. Go nuts with any herbs and spices you like, Cumin or paprika are lovely!
INGREDIENTS
1½ - 2 cups mashed vegetables (you could also mash left over roast veg)
3/4 cup cooked quinoa
1/4 cup quinoa flour
1 egg (free range organic)
1 heaped handful coriander or parsley leaves, torn
1/2 tsp ground turmeric
1/2 tsp chilli powder or flakes
1 heaped tbsp ground flaxseed
A good pinch of sea salt and pepper to taste
Coconut oil, for frying
1. Heat up a large frying pan (medium heat).
2. In a bowl combine all your ingredients, except coconut oil. If your mixture is too wet add some more quinoa flour - you need to be able to roll the fritters into balls in your hands. Flatten the balls as I have in the photo.
3. Add a heaped teaspoon of coconut oil to your hot pan. Carefully place your fritters into the pan and allow to cook for approximately 4-5 minutes on one side or until turning a lovely golden brown. Carefully turn the fritters over and cook for a further 4-5 minutes on the other side.
4. Serve on its own or with a big fresh salad with everything you love in there (I often include tomatoes, black olives, anti-pasti artichokes, romaine lettuce, carrots, basil, spring onions!). Also a serving of fermented vegetables such as Kimchi is always a good idea!
