From December 2014:
Gluten-free, Vegetarian, Soy-Free
Makes 12 fritters
I adore these versatile gluten-free fritters…they are so simple to make. And, as you know, I’m all about simple!
I serve them as an appetizer with hummus and also enjoy them all on their own. They can even be served as a main dish with some tomato sauce on the side.
1/2 C quinoa
1/4 tsp sea salt
1 C broccoli florets*
1/4 C Parmesan cheese
2 large organic eggs
2 TBSP parsley
2 TBSP whole wheat bread crumbs (I like Ian’s)
1/4 tsp ground pepper, or more to taste
Heat quinoa over high heat stirring constantly until it starts to make popping sounds. MADD 1 C of water and a pinch of sea salt and simmer until all water is absorbed (approx. 15-20 minutes). Let cool.
Meanwhile, steam broccoli until soft (approx. 8-12 minutes). Drain and chip in to small pieces.
Preheat oven to 425 f. Mix quinoa, broccoli, Parmesan, eggs, parsley, breadcrumbs and pepper in a large bowl. Mixture will be moist and loose.
Shape into 12 3-4 inch patties and place on parchment-lined cooking sheet. Bake approx 18-20 minutes until the fritters are golden brown.
*Can use cauliflower or spinach instead of broccoli.