Have leftover quinoa sitting in your fridge? Spruce it up with herbs and make deliciously crispy quinoa fritters served with a garlic aioli.
I had some leftover quinoa in my fridge from yesterday and decided to make my Quinoa Fritters. As I was getting the ingredients ready, I realised that there was quite a bit of dairy in my recipe.
Since posting the original recipe, my husband and I have cut out dairy and I know many of you also don’t eat dairy for various reasons, whether that is because you follow a paleo or vegan lifestyle or you have an dairy and/or lactose allergy or intolerance.
So, I decided to make a new version of my Quinoa Fritters and have omitted the cheese. I still wanted to have a dipping sauce, so I made up a healthy garlic aioli instead of the garlic yoghurt sauce.
I had planned to add some parsley, but accidentally added in coriander. Easy mistake to make when they look so similar! Anyway, the coriander and chives worked really well together, so I have kept it in the recipe below.
- 2-4 tablespoons coconut oil
- 1 cup of cooked quinoa
- 3 medium eggs (replace with mashed potato for vegan)
- 1 medium carrot, grated
- 1 small onion, finely chopped
- 1 tablespoon chives, chopped
- 1 tablespoon coriander, chopped
- ¼ cup of almond meal
- Salt & pepper, to taste
- Click the link above.
- Mix all the fritter ingredients in a bowl.
- Add 2 tablespoons of coconut oil to a medium fry pan on moderate heat.
- Using a soup spoon, scoop out the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don't touch.
- Cook for a few minutes on each side, until lightly golden and drain on paper towels.
- Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
- To make the dipping sauce, place all the ingredients (except the water) in a high speed blend and blend until well combined. Then slowly add the water and blend until the garlic aioli has a nice and creamy consistency.
- Serve and enjoy.