Crispy Quinoa Fritters


It’s Meatless Monday! Truth be told it’s Meatless Monday every day of the week around here, but whether you embrace a Vegetarian lifestyle all of the time or you just try to eat a little less meat here and there, this recipe is perfect.  Quinoa is the only plant based complete protein and with the addition of eggs and cheese, this makes a delicious protein packed Vegetarian main dish, which also wouldn’t be bad as a side dish when you’re not embracing the meat free world.  Bonus, they’re even gluten free. If you have leftover quinoa or cook it the day or two before, these fritters come together quickly, with a cheesy, crispy exterior, complete the meal with a salad and/or roasted veggies, yum.IMG_3689


Crispy Quinoa Fritters

Author: Sweet Green Kitchen’s Jen Jones

Adapted from one of my favorite recipe books, Heidi Swanson’s “Super Natural Every Day”, Little Quinoa Patties.


3 cups cooked Quinoa (from 1 cup uncooked)

4 extra large Eggs (I use Organic)

Chopped Red Onion – 1 small or ½ of one large OR about 4 Shallots

3 cloves Garlic – minced

¼ cup chopped Parsley

½ teaspoon Sea Salt, or more to taste

¼ teaspoon Red Pepper Flakes, or more to taste

½ cup Chick Pea (Garbanzo) Flour OR ½ cup dried Bread Crumbs

½ cup grated Asiago Cheese (Gruyere would also be good)

1 cup (divided) grated Pecorino Romano OR Parmesan

About 1 – 2 Tablespoons Butter or Olive Oil or a combo


Zest of one Lemon

Juice of ½ Lemon

Chopped Sun Dried Tomatoes

Fresh Herbs – about 1 teaspoon Thyme or Oregano



In a medium bowl combine the Quinoa, Eggs, Onion, Garlic, Parsley, Salt & Red Pepper, Chick Pea Flour or Bread Crumbs, Asiago Cheese, ½ cup of the Romano cheese and any of the optional ingredients you like.  Chill in the refrigerator for 15 minutes or longer (sometimes I mix it up in the morning and then it’s ready to go when I get home at night).IMG_3686 Quinoa Fritter mix

After 15 minutes, heat the butter and/or olive oil (I like a combo of both) in a large non stick skillet.  Scoop out about ¼ cup of the quinoa mixture (I use a spring loaded ice cream scoop, pressing it against the inside of the bowl to help it hold together a little more) and drop it into the heated skillet.  About 6 – 7 fritters should fit in the pan.  Cover and cook over medium heat for 7 – 10 minutes until the bottoms are browned.  Adjust the flame if not browning quickly enough.

IMG_2465 Quinoa Fritters in the panIMG_2466 Qunioa Fritters flipped

Sprinkle some of the remaining ½ cup of Romano cheese on top of each fritter and then flip over in the pan and flatten out a bit with the spatula.  Cover the pan and cook for another 7 minutes or so until browned on the other side.

Remove from the skillet and place on a serving platter and then continue to cook the rest.  Adding a little more butter or olive oil to the pan as needed

Makes about 12-15 fritters, serve 2-3 per person. 

Leftovers keep great in the fridge for a few days, they’re good cold or heated up.  Enjoy them over a salad or in a wrap, if you like with a little hummus and hot sauce as Colin does.     

Note: we’ve tried these with all types of different sauces and finally came to the conclusion they’re perfect all on their own.


Click here for printable version

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10 thoughts on “Crispy Quinoa Fritters

  1. Megan Eisen February 24, 2014 at 12:38 pm Reply

    Those look YUMMY! xoxo m

    Liked by 1 person

  2. Carol February 24, 2014 at 1:54 pm Reply

    So happy!!! I received this post. Carol

    Liked by 1 person

  3. sweetgreenkitchen February 24, 2014 at 3:17 pm Reply

    Thanks I hope you like them! They really are so good, I make them A LOT.


  4. Glynis February 24, 2014 at 3:34 pm Reply

    Sounds tasty! Just happen to have some quinoa in my cabinet. Must give it a try! 🙂

    Liked by 1 person

  5. Andrea | Cooking with a Wallflower February 24, 2014 at 9:43 pm Reply

    This looks super yummy! I’ve never worked with quinoa before but I’m going to now =)

    Liked by 1 person

  6. sweetgreenkitchen February 25, 2014 at 2:21 pm Reply

    Thanks for your comment Andrea. Quinoa is so good and good for you and super simple, just add water and it cooks in about 20 minutes. Enjoy!


  7. teresasfamilykitchen March 21, 2014 at 1:20 pm Reply

    These look so amazing, I love quinoa! just never like this but I will try it, thanks!

    Liked by 1 person

  8. Shelly October 21, 2014 at 8:57 pm Reply

    Thank you for this fabulous recipe! I made the fritters tonight and the whole family loved them. They requested that I make them again soon. I substituted almond meal for garbonzo flour/bread crumbs because I didn’t have the flour and didn’t want to use bread crumbs. Can’t wait to have the left-overs tomorrow. Yum!

    Liked by 1 person

    • sweetgreenkitchen October 26, 2014 at 1:46 pm Reply

      Shelly, I’m so glad you and the family enjoyed the quinoa fritters and I love that you subbed in almond meal, sounds like a great addition, I’ll have to give that a try 🙂


  9. […] and find so many delicious ways to use it.  This sauce is perfect for topping a black bean burger, these quinoa fritters, dipping falafel into for a savory snack, or even dolloped on top of a fried egg with rice and […]


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