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.
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).
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.
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.