These fritters make a tasty take-to-work lunch or partyappetiser. The hint of curry and the fresh herbs go perfectlywith the carrot and quinoa in the fritters.
Ingredients
| 55 g | White quinoa (Main) |
| ½ Tbsp | Boutique extra virgin olive oil |
| 185 ml | Chicken stock, or vegetable stock |
| 3 large | Eggs |
| 35 g | Gluten-free flour (Main) |
| ¼ tsp | Mild curry powder (Main) |
| ½ tsp | Paprika |
| 1 medium | Carrot |
| 1 Tbsp | Fresh chives, finely chopped |
| 1 Tbsp | Fresh coriander, finely chopped |
| ¼ cup | Finely chopped spring onion, (green leaves only) |
| 1 serving | Salt and pepper |
AdvertisementAdvertise with NZME.
Directions
- Place the quinoa in a fine-meshed sieve and rinse underrunning water for 40 seconds (this will help remove the bittertaste). Place the quinoa in a medium-sized saucepan with theolive oil and toast for 1 minute over medium–high heat.
- Add the chicken or vegetable stock and bring to a rollingboil. Turn down the heat toMedium–low and simmer untilcooked (about 12–15 minutes). Remove from heat once thequinoa is soft (it's okay if it's still a little wet).
- Whisk the eggs and flour in a large bowl until mostlysmooth (a few flour lumps are okay). Add the curry powder,paprika, carrot, chives, coriander and spring onion. Mix well,then stir through the cooked quinoa. Season generously withsalt and pepper.
- Heat a large frying pan over medium heat. When the fryingpan is hot, measure out ¼-cup scoops of mixture and place inthe pan. Fry for 3–4 minutes each side, until golden. Cook thefritters in two batches.
See more of Alana Scott's gluten-free recipesfrom "The Gut Friendly Cookbook"
