These Quinoa Fritters are a great way to use up any leftover quinoa. They are easy to make and go really well with garlic aioli.
Quinoa is such a versatile ingredient and can be used in many recipes. Take these fritters for example, which is really yummy and easy to make.
Quinoa also works well in bread, such as this Quinoa & Chia Seed Bread, or you can use it in this Summer Quinoa Salad or even this Chicken Quinoa Salad. You can even use it to make a yummy breakfast such as this Chocolate Banana Quinoa Breakfast Bowl.
Allergy and Intolerance Friendly – these healthy fritters are suitable for people with gluten, dairy, nut allergies & intolerances as well as many other dietary requirements.
Easy to make – The fritters and the garlic aioli are really easy to make.
Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.
Great way to use up your leftover quinoa – this is a great recipe to include in your weekly meal plan as you can use up leftover quinoa from other recipes.
Quinoa – I have only tested this recipe with white quinoa and I like to use up any leftover quinoa I have.
Eggs – if you are vegan you can substitute the eggs with mashed potato, approximately 2-3 tablespoons mashed potato for each egg.
Herbs – I used chives and coriander to make these fritters, but you could substitute with parsley or mint.
Garlic Aioli – make sure you soak your nuts prior to making the aioli to ensure a smooth dipping sauce.
TIPS & FAQS
You can replace the eggs with mashed potato. Approximately 2-3 tablespoons per egg but make sure you taste test to ensure you are happy with the taste.
You can use either cashews, almonds or even macadamias to make the aioli. However if you are using almonds, make sure they are blanched. And for best results make sure you soak the nuts for at least 4 hours prior to making the aioli.
You can substitute the almond meal 1-1 with gluten free flour. I have not tested with any other flours.
Some of my readers said they like to add peas, the tasty purple hull peas in particular, but I have not tried this.
DID YOU MAKE THIS RECIPE?
- 2-4 tablespoons coconut oil for frying
- 1 cup of cooked quinoa
- 3 medium eggs see below to make egg free
- 1 medium carrot grated
- 1 small onion finely chopped
- 1 tablespoon chives chopped
- 1 tablespoon coriander chopped
- 1/4 cup of almond meal
- Salt & pepper to taste
Healthy Garlic Aioli
- 1/2 cups blanched almonds or cashews soaked for a minimum 4 hours
- 1-2 cloves garlic minced
- 1 tablespoon organic dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 – 1/2 cup water as needed
- 1/4 teaspoon sea salt
- Mix ingredients. Mix all the fritter ingredients in a bowl.
- Heat oil. Add 2 tablespoons of coconut oil to a medium fry pan on moderate heat.
- Cook fritters. Using a soup spoon, scoop out the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don't touch. Cook for a few minutes on each side, until lightly golden and drain on paper towels. Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
- Make dipping sauce. To make the dipping sauce, place all the ingredients (except the water) in a high speed blend and blend until well combined. Then slowly add the water and blend until the garlic aioli has a nice and creamy consistency.
- To make vegan – Replace the eggs with mashed potato. Approximately 2-3 tablespoons per egg but make sure you taste test to ensure you are happy with the taste.
- Storage Instructions – To store in the refrigerator, allow to cool first before placing in an airtight container. You can store for 2-3 days. To freeze, allow to cool first, then freeze on a baking tray before placing in a freezable container or zip lock for up to 3 months. When you want to reheat, first thaw overnight in your refrigerator, then place on a dry frypan on low heat until warmed through.