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.
If you are looking for some more appetizers, then you should check out my Baked Garlic Butter Sweet Potato Fries, Paleo Crackers and Sweet Potato Rosti.
Click here for my healthy garlic aioli recipe.
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Quinoa Fritters and Garlic Aioli
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian, Vegan
Description
Crispy quinoa fritters, herbed and flavorful, are the perfect appetizer. Serve with a creamy garlic aioli for dipping.
Ingredients
- 2-4 tbsp coconut oil
- 1 cup (237 ml) cooked quinoa
- 3 medium eggs
- 1 medium carrot
- 1 small onion
- 1 tbsp chives
- 1 tbsp coriander
- 1/4 cup (60 ml) almond meal
- Salt
- pepper
Instructions
- Mix all fritter ingredients in a bowl.
- Add 2 tablespoons of coconut oil to a medium fry pan over medium heat.
- Using a soup spoon, scoop out the fritter mixture, place in the fry pan, and flatten slightly. Place as many fritters as desired in the fry pan, ensuring the edges do not touch.
- Cook for a few minutes per side, until lightly golden. Drain on paper towels.
- Repeat until all fritter mixture is used. Add more coconut oil between batches as needed.
- For the dipping sauce:
- Place all dipping sauce ingredients (except water) in a high-speed blender and blend until well combined.
- Slowly add water and blend until the garlic aioli reaches a creamy consistency.
- Serve.
Notes
- For a richer flavor, toast the almond meal in a dry pan before adding it to the fritter mixture.
- If the fritter batter seems too wet, add 1-2 tablespoons more almond meal until it holds its shape.
- Store leftover fritters in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Global
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 100
Find it online: https://honestcooking.com/quinoa-fritters-garlic-aioli/
Frequently Asked Questions
Can I use a different herb instead of coriander or chives in the Quinoa Fritters?
Yes, you can substitute with other herbs like basil or dill, but keep in mind that it will alter the flavor profile.
What can I use instead of garlic in the garlic aioli if I’m allergic?
You can try using a roasted garlic alternative or simply omit it, although the aioli will lose its characteristic flavor.
How do I ensure my Quinoa Fritters get crispy when cooking?
Make sure to cook them in a hot skillet with enough oil, and avoid overcrowding the pan to allow for even crisping.
Can’t wait to try this!