Description
Crispy quinoa fritters, herbed and flavorful, are the perfect appetizer. Serve with a creamy garlic aioli for dipping.
Ingredients
Units
Scale
- 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