Herb and Garlic Quinoa Fritters!
By: Kecia’s Flavor Breakthrough!
I am experimenting a lot with quinoa. I like it. I have in the plans to make a pizza crust, too. I love to make it and just toss in some garlic and olive oil. I put it in a salad the other day, it’s pretty versatile and has some great nutrients in it! The last batch I made, I got distracted and overcooked it a little bit making it somewhat sticky. I was thinking what can I do with all this left over sticky quinoa. Then I though maybe if I mix it with a bunch of flavorful herbs an make little patties out of it and fry it, that should taste good! Heck, anything fried tastes good, right? Right!
Serves 4
Ingredients:
Fritters:
- 2 cups cooked quinoa
- 2 eggs
- 10 fresh basil leaves, minced
- 2 tbsp. fresh flat leaf parsley, minced
- 3 cloves garlic, minced
- Salt and pepper to taste
- ½ cup shredded parmesan cheese
- ¼ cup olive oil
- ¼ cup bread crumbs
Dipping aioli:
- ¼ cup mayonnaise
- 1 more clove garlic, minced
- 1 more leaves of fresh basil, minced
- ½ tsp. dried mint leaves
- 1 tsp. more fresh parsley minced
In a large bowl mix the quinoa, egg, basil, parsley, garlic, salt and pepper, bread crumbs and parmesan.
Form into 8 patties and set on a tray. Heat oil in skillet over medium high heat. When hot place some of the fritters in the oil, don’t over crowd. Cook 3 minutes or until browned and crisp.
Flip and repeat.
Remove from oil and drain on paper towels. Repeat with the remaining fritters.
For the Dipping aioli:
Combine all ingredients in bowl and mix.
Let stand for at least 10 minutes.
Serve fritters with aioli while hot.
Side Note: My husband came in the house after I made these and thought they smelled delicious! While he is not a huge quinoa fan he said they were pretty tasty! I loved them and took left-overs for my lunch the next day. The fritter was even better; I heated it for 40 seconds in the microwave.
I wasn’t going to add bread crumbs but had a difficult time getting them fritters to hold together.
Herb and Garlic Quinoa Fritters!
Ingredients
Fritter Ingredients:
- 2 cups cooked quinoa
- 2 eggs
- 10 fresh basil leaves minced
- 2 tbsp. fresh flat leaf parsley minced
- 3 cloves garlic minced
- Salt and pepper to taste
- ½ cup shredded parmesan cheese
- ¼ cup olive oil
- ¼ cup bread crumbs
Dipping aioli:
- ¼ cup mayonnaise
- 1 more clove garlic minced
- 1 more leaves of fresh basil minced
- ½ tsp. dried mint leaves
- 1 tsp. more fresh parsley minced
Instructions
-
In a large bowl mix the quinoa, egg, basil, parsley, garlic, salt and pepper, bread crumbs and parmesan. Form into 8 patties and set on a tray. Heat oil in skillet over medium high heat. When hot place some of the fritters in the oil, don’t over crowd. Cook 3 minutes or until browned and crisp. Flip and repeat. Remove from oil and drain on paper towels. Repeat with the remaining fritters.
For the Dipping aioli:
-
Combine all ingredients in bowl and mix. Let stand for at least 10 minutes.
-
Serve fritters with aioli while hot.
Recipe Notes
Side Note: My husband came in the house after I made these and thought they smelled delicious! While he is not a huge quinoa fan he said they were pretty tasty! I loved them and took left-overs for my lunch the next day. The fritter was even better; I heated it for 40 seconds in the microwave. I wasn’t going to add bread crumbs but had a difficult time getting them fritters to hold together.
