Quinoa Fritters with Avocado Salsa

Makes 16 fritters

Photo by Ruth G.
Adapted from heinstirred.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from heinstirred.com

Ingredients

  • Fritters

  • 1

    cup uncooked quinoa

  • half a cup finely chopped broccoli

  • 2

    spring onions chopped

  • 1

    clove garlic, mashed

  • 1

    teaspoon lemon zest

  • half a teaspoon mixed spice

  • quarter teaspoon salt

  • 150

    ml almond flour

  • 2

    eggs, beaten

  • oil for frying

  • Salsa

  • handful of parsley, roughly chopped

  • 1

    avocado, stoned and cubed

  • 2

    tomatoes, diced

  • half a red onion thinly sliced

  • 1

    red chili chopped (optional)

  • a good squeeze lemon juice

  • salt and black pepper to season

Directions

Cook the quinoa as per the packet instructions (do not add salt). Let it cool down and mix in all the fritter ingredients except the eggs. Mix in the beaten eggs and shape into fritters. (They won’t roll like a meatball so you have to shape them in your hands). Place on a baking tray covered in clingfilm and place in the fridge for at least an hour. Make the salsa by mixing all the ingredients and check the seasoning. Heat the oil in a pan and shallow fry the fritters until golden brown on each side. Place on wax paper to drain while you fry the next batch and keep warm. Spoon some salsa on top of each fritter and eat while still warm.

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