Quinoa Fritters

Learn how to make crispy, delicious Quinoa Fritters that are perfect as a light lunch, snack, or dinner. These fritters are gluten-free, dairy-free, and packed with plant-based protein – ideal for the whole family!

4.73 from 18 votes

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Category: Appetizers

Cuisine: Western

Keyword: dinner, fritters, healthy dinner, mains, quinoa

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 448kcal

Author: Vanessa Gengaroli

Ingredients

Quinoa Fritters

2-4 tablespoons coconut oil for frying
1 cup of cooked quinoa
3 medium eggs see below for Vegan
1 medium carrot grated
1 small onion finely chopped
1 tablespoon chives chopped
1 tablespoon coriander chopped
1/4 cup 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

Instructions

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.

Notes

How 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. Or You can use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg)

Storage Instructions

- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in layers with parchment paper between them for up to 2 months.
- Reheat: Pan-fry, oven bake, or air fry until heated through and crispy.

Nutrition