I am firmly in the camp that believes the only interesting thing about quinoa is the spelling. But once in a while against my better judgement I end up buying a pack and then have to look at it every time I open the cupboard. On the last look I decided to try and make something interesting as camouflaging it in a salad does not work. I devised these fritters and they are really tasty.
I decided to go the whole hog and made it gluten free and used some almond flour which I had but any standard flour or gluten free flour would work.
1 cup uncooked quinoa
half a cup finely chopped broccoli
2 spring onions chopped
1 clove garlic, mashed
1 teaspoon lemon zest
half a teaspoon mixed spice
quarter teaspoon salt
150 ml almond flour
2 eggs, beaten
oil for frying
handful of parsley, roughly chopped
1 avocado, stoned and cubed
2 tomatoes, diced
half a red onion thinly sliced
1 red chili chopped (optional)
a good squeeze lemon juice
salt and black pepper to season
Cook the quinoa as per the packet instructions (do not add salt). Let it cool down and mix in all the fritter ingredients except the eggs. Mix in the beaten eggs and shape into fritters. (They won’t roll like a meatball so you have to shape them in your hands). Place on a baking tray covered in clingfilm and place in the fridge for at least an hour.
Make the salsa by mixing all the ingredients and check the seasoning.
Heat the oil in a pan and shallow fry the fritters until golden brown on each side. Place on wax paper to drain while you fry the next batch and keep warm.
Spoon some salsa on top of each fritter and eat while still warm.
Makes about 16 fritters
If there are any leftovers, sprinkle each fritter with some grated cheese and heat in the microwave for a minute until warm and the cheese has melted. Top with salsa and eat as a quick snack.
Wine suggestion from Conrad Louw: The rich creaminess of the avocado, together with the zesty lemon rind needs a wine with good acidity such as a Sauvignon Blanc. Yet, together with the nuttiness of the quinoa fritters, I will go very different and try something like Jordan’s ‘The Outlier Sauvignon Blanc’. Being barrel fermented, it still retains its freshness and all the elements in the dish will be complimented by this savoury wine with its zesty fruit.