Quinoa, Chive & Feta Fritters

3:10 pm on 18 October 2013

(Makes 10-12 patties)

Ingredients

  • 1 cup quinoa
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup fresh white or brown breadcrumbs (or gluten-free breadcrumbs)
  • ½ cup crumbled feta
  • ½ cup grated parmesan
  • 2 spring onions, finely sliced
  • 3 tablespoons chopped chives
  • ½ teaspoon flaky sea salt
  • ½ teaspoon lemon pepper seasoning
  • 1 cup panko breadcrumbs, to coat
  • oil, for frying

Method

Rinse the quinoa in a sieve under cold running water. Place in a medium-sized saucepan and cover with water.  Add the salt and bring to the boil over a medium-high heat. Turn down to maintain a simmer for 10-12 minutes until the quinoa is soft and tender to the bite. Drain really well in a sieve, pressing down to extract as much liquid as possible.

Whisk the eggs in a medium-large bowl. Add the drained quinoa, fresh breadcrumbs, feta, parmesan, spring onions, chives, salt and lemon pepper. Mix really well. Press the mixture into little patties or fritter shapes. Chill for an hour in the fridge.

Just before frying, dust both sides of the patties with the panko breadcrumbs. Heat a large frypan over medium-high heat.  Add oil to a depth of 1 cm and when hot and sizzling, fry the fritters a few at a time until golden brown on both sides. Serve warm with Mustard Mayonnaise.

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