I know quinoa since a while but I never was really enthusiastic about implementing it in my daily kitchen life. Last week while sorting out the food stocks, I stumbled over an open package of quinoa. This was a good reminder and I decided to cook it again since the expiry date was soon. I made it with some vegetables as a cold rich salad. It was great and we loved it! This inspired me to take a closer look at my cook books and I searched for more recipes. One of them is this one, which brought us a very delicious meal!

 

 

Ingredients

• 1½ cups (285 g) cooked quinoa, cooled
• 1 tablespoon plain flour
• 2 tablespoon bread crumbs
• 2 green onions, trimmed and thinly sliced
• 2 tablespoons flat-leaf parsley leaves, chopped
• 1 egg, lightly beaten
• finely grated rind of one lime
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil

 

Recipe

Wash quinoa and cook it according to the instructions on the package. You can use white quinoa or a mixture of all three types, as I did in this case. Important is that you have no excess of water after cooking and your quinoa is dry and fluffy. Let it cool down. Add sliced onions, parsley, lime rind, flour, bread crumbs, egg, salt and pepper. Mix everything in a large bowl to combine. Take two tablespoons of the mixture and form a ball with your wet hands and then flatten it for form a small disk. If your mixture is too crumby and you are unable to form balls, add some more flour.

Heat the oil in a large non-sticky frying pan over medium heat and cook the fritters for 3-4 minutes on each side, or until golden. Serve with different dips or salads.

 

Merium