Oh mother of all things yumminess! Have I got a tasty recipe for you!
Whilst hubby and I were in DC last week, we had lunch at a fabulous spot, where I ordered Quinoa Fritters. They were fancy and yummy and I was totally inspired to recreate something similar once I got home. (Plus, hubby kept
hinting begging me to try my hand at a variation. You’re welcome, hubby.)
Yield: all depends on the size of your fritters!
1c cooked quinoa (I like mine to be juts a little wet still…not too dry and fluffy)
1 small or 1/2 large zucchini – shredded
1 carrot shredded
1/2 sweet onion shredded
1/4c -1/2c almond flour (amount will depend on how wet your quinoa is)
Handful or two of spinach, shredded
1/4c frozen peas
3 eggs, beaten
salt and pepper to taste
To Make: Combine all of the ingredient above in a bowl and mix well. Heat a skillet on med-high heat, add 2-4 TB coconut oil. Once oil is heated, spoon generous scoops (about 1/4c or so) of the quinoa mixture into the pan, flatten gently into patties.
Cook as many as you can fit in the pan at a time, but do not let them touch. Cook each side for a few minutes or until browned; transfer to a plate lined with paper towels to drain. Continue until all mixture is used. Eat plain, or add a favorite sauce (hubby enjoyed his with garlic mayo). Keep in the fridge in a sealed container for a few days; our batch lasted less than 48 hours before they were devoured. 😉 I added one to a salad the next day (cold) and it was delish!
Do you like quinoa? What’s the most creative way you like to prepare it?