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Quinoa & Lemon Fritters

quinoa_lemon_fritters

Makes 16

INGREDIENTS

1½ CUPS (285G) COOKED QUINOA, COOLED
¼ CUP (35G) PLAIN GLUTEN FREE FLOUR
2 SPRING ONION STALKS, TRIMMED AND FINELY SLICED
½ CUP FLAT-LEAF PARSLEY LEAVES, CHOPPED
1 EGG, LIGHTLY BEATEN
1 TABLESPOON FINELY GRATED LEMON RIND
SEA SALT AND CRACKED BLACK PEPPER
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
BABY SPINACH, Hummus AND LEMON WEDGES TO SERVE
METHOD

Place the quinoa, flour, onion, parsley, egg, lemon rind, salt and pepper in a large bowl and mix to combine. Shape tablespoons of the mixture into rounds.
Heat the oil in a large non-stick frying pan over medium heat and cook for 3–4 minutes each side, or until golden and cooked through.
Serve the fritters with baby spinach, hummus and lemon wedges.
Alternatively add a fillet of poached Salmon to the mix for a protein punch