Gluten Free/ Sides & Snacks

Broccoli Quinoa Fritters

I love fritters, patties, cakes, whatever you want to call them!  I’ve made eggplant, potato, chickpea patties, and I usually make zucchini patties, but this time I wanted to try something different, so I followed a recipe on Neurotic Mommy and I made Broccoli Quinoa fritters!!  These are so enjoyable to eat.  I really look forward to coming home and snacking on these for dinner with a side of my favorite Follow Your Heart Sour Cream dip (with a little onion powder and dill), while my husband and I have been binge watching my new favorite TV show, The Office.  Lol!

These little guys are really healthy for you too, besides the frying part.  The ingredients are wholesome and green.  Broccoli, carrots, peas (you can add corn too), chia or flax, with onions and garlic, all so so good.  I say its a nice way to get in some more veggies, especially for those picky eaters;)  Definitely a must-make-again recipe!

Broccoli Quinoa Fritters

Print Recipe
Serves: 16-20 Fritters Cooking Time: 45 Minutes

Ingredients

  • 1/3 Cup - Dried Quinoa
  • 2/3 Cups - Vegetable Broth
  • 1 Cup - Broccoli Florets
  • 1 Cup - Frozen Carrots and Peas
  • 3 - Flax or Chia Eggs (1 Tbsp Flax or Chia to 3 Tbsp water = 1 'egg')
  • 1/2 Cup - Gluten Free Bread Crumbs
  • 4 Cloves - Garlic
  • 1/4 Cup - Chopped Onion
  • 1/4 Cup - Chopped Parsley
  • 2 Tbsp - Coconut Oil (Plus more for frying)
  • Sea Salt and Black Pepper
  • OPTIONAL - Dash of Cayenne Pepper
  • -
  • Follow Your Heart Sour Cream (or any vegan sour cream dip!)

Instructions

1

Place your vegetable broth on a small pot to boil, add your dried quinoa, and place on a low simmer for approximately 15 minutes. Set aside when fully cooked, or drain the liquid if needed (or use to make your 'egg'!).

2

In a high powered blender or food processor, add your broccoli, carrots, and peas (if using a blender, add a little water to help chop). Process until chopped into fine pieces.

3

In a large mixing bowl, add your cooked quinoa, broccoli, carrots, peas, 'egg', bread crumbs, garlic, onion, parsley, coconut oil and spices. Mix until everything forms a thick gooey dough, malleable enough to form into a ball and press down into a patty with your hands.

4

Add a 1/2 cm layer of oil in a frying pan and turn stove on medium-high heat to begin frying. Be careful not to burn your oil (if it starts smoking, its too hot! You can test the oil by sprinkling a few drops of water in the pan and seeing if it starts sizzling).

5

Form the dough into little patties, use your spatula to place into the hot oil, and cook for 3-4 minutes on each side or until golden. Flip and remove from the oil when crispy and cooked thoroughly. Place on a paper towel to remove excess oil. Do this in batches.

6

Once finished, enjoy with vegan sour cream (I like to add onion powder and dill to my sour cream!), and store in the fridge for up to 5 days.

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