Quinoa Veggie Fritters





These crispy and flavorful fritters are a delicious way to use leftover quinoa and sneak in some extra veggies! They're perfect for a light lunch, appetizer, or even a satisfying breakfast.


Ingredients:


  • 1 ½ cups cooked quinoa (about ½ cup dry quinoa yields 1 ½ cups cooked)
  • 1 cup shredded vegetables (such as carrots, zucchini, bell peppers, or a combination)
  • ½ cup grated onion
  • ¼ cup chopped fresh herbs (such as parsley, cilantro, or dill)
  • ¼ cup chickpea flour (or all-purpose flour)
  • 1 tablespoon chia seeds (optional)
  • 1 flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil for frying

Instructions:

  • In a large bowl, combine the cooked quinoa, shredded vegetables, onion, herbs, chickpea flour, chia seeds (if using), flax “egg” (or egg), salt, and pepper. Mix well to combine.
  • Heat a thin layer of vegetable oil in a large skillet over medium heat.
  • Form the mixture into small patties, about 2-3 tablespoons each.
  • Gently place the fritters in the hot oil and cook for 3-4 minutes per side, or until golden brown and crispy.
  • Drain on paper towels to remove excess oil.

Tips:

  • To shred the vegetables easily, use a grater or food processor.
  • If the mixture seems too wet, add a little more chickpea flour or breadcrumbs until it holds its shape.
  • You can adjust the spiciness by adding a pinch of cayenne pepper to the mixture.
  • Serve the fritters with your favorite dipping sauce, such as vegan yogurt sauce, guacamole, or salsa.
  • Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven before serving.

Enjoy these healthy and delicious Quinoa Veggie Fritters!