These fritters are packed full of flavour as well as nutrition. They can be stored in the fridge or freezer and quickly reheated in a frying pan when wanted.
Broccoli Quinoa Fritters
Ingredients Makes: 10 Fritters
1 cup broccoli, cooked, chopped fine and cooled
2 cups quinoa, cooked and cooled
4 to 5 scallions, diced fine
2 jalapeño peppers, minced
2 garlic cloves, minced
1/4 cup parsley and/or cilantro, finely chopped
1/4 cup white cheddar cheese, grated ~or~ cheese of your choice
3 eggs, mixed
2 Tbsp milk
1/3 cup all-purpose flour
1 tsp baking soda
1/2 tsp sea salt, fine
1/4 cup avocado oil ~or~ coconut oil
I lime slice
1/4 cup greek yogurt, 1 teaspoonful each
1/4 cup parsley and/or cilantro, chopped
In a large bowl mix together the cooled broccoli and quinoa, the finely chopped scallions, minced jalapeños and garlic, the finely chopped parsley or cilantro and the grated cheese. In a seperate bowl, mix the milk into the eggs and then combine with the other mixed ingredients.
In a small bowl mix together the flour, the baking soda and the salt. Add flour mixture to the broccoli and quinoa mixture and stir until combined. Add additional flour only as needed to form a batter similar to a pancake batter.
Heat a large non-stick frying pan on medium heat with a couple tablespoons of avocado oil. Drop batter by 1/4 cupfuls into the hot pan. Cook until golden brown on each side, flipping halfway through. Place fritters on paper towel to drain and cool before serving. Serve warm with a teaspoon of yogurt, chopped herbs and a slice of lime.
Recipe shared by: J. Marshall
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