Mashed Vegetable and Quinoa Fritters

Amy Crawford AMY CRAWFORD

If you have left over mashed veg and cooked quinoa in the fridge this recipe will take you 5 minutes to prep and about 8-10 minutes to cook. Dinner in 15 - WIN!

Recipe notes: Go nuts with any herbs and spices you lean towards. Cumin or paprika would be a lovely addition, in my book. If you would prefer to omit the egg, you can use a 'chia egg' or 'flax egg'. The ground flax will also help keep the fritters together in the pan.

Ingredients

1½ - 2 cups mashed vegetables (you could also mash left over roast veg)
3/4 cup cooked quinoa
1/4 cup quinoa flour
1 egg
1 heaped handful coriander or parsley leaves, torn
1/2 tsp ground turmeric
1/2 tsp chilli powder or flakes
1 heaped tbsp ground flaxseed
A good pinch of sea salt and pepper to taste
Coconut oil, for frying

Method

  1. Place a large frying pan on the stove, medium heat and allow to warm.
  2. In a bowl combine all of your ingredients, except for the coconut oil. If your mixture is too wet add some more quinoa flour - you need to be able to roll the fritters into balls in your hands. Flatten the balls as I have in the photo.
  3. Add a heaped teaspoon of coconut oil to your hot pan. Carefully place your fritters into the pan and allow to cook for approximately 4-5 minutes on one side or until turning a lovely golden brown. Carefully turn the fritters over and cook for a further 4-5 minutes on the other side.
  4. Serve as is or with a lovely fresh salad. A dollop of homemade relish is always a wonderful addition.

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