Quinoa is such a nutritious ingredient: it is full of protein, fibre and even has some omega-3s! These gluten free fritters are a great way to use leftover quinoa, as they turn out better if you use leftover quinoa that has been in the fridge overnight.

If you are following a gluten free diet for medical reasons, please make sure the quinoa, flour and breadcrumbs used are certified as gluten free.

For a vegan version replace the eggs with 2 Tbsp of chickpea water.

Quinoa and Courgette Fritters

Francesca

Quinoa is such a nutritious ingredient: it is full of protein, fibre and even has also some omega-3s! These fritters are a great way to incorporate this nutritious ingredient into your diet. They turn out better if you use leftover quinoa that has been in the fridge overnight. You can use carrots instead of courgette if you wish.

For a vegan version replace the eggs with 2 Tbsp of chickpea water.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course, Side Dish, Snack

Cuisine Italian, Mediterranean

Servings 2 people

Ingredients

  

• 2 small courgette
• 70 g quinoa uncooked
• 2 eggs
• 2 Tbsp flour gluten free
• 2 Tbsp breadcrumbs gluten free
• olive oil extra virgin
• 1 bunch chives
• 1/2 lemon zest
• 1/2 lemon juice
• 60 g plain yoghurt

Instructions

 

• Cook the quinoa according to package instructions or use leftovers.
• Shred the courgette with a grater or food processor. Using a paper towel, gently squeeze the courgette to remove the moisture. 
• In a bowl add the quinoa, courgette, egg, chives, flour, breadcrumbs and lemon zest. Mix well to combine the ingredients. If the mixture is too wet add 1 Tbsp of breadcrumbs at a time. 
• Season the mixture with salt and pepper to taste.
• Scoop up a handful of the mixture and shape it into a ball. You should obtain about 8 fritters.
• Heat 1 cm olive or sunflower oil in a pan over medium heat. Add the fritters and cook for 5 minutes until golden. Turn halfway through cooking.
• Meanwhile, whisk together yogurt, chive, lemon zest and juice for the dipping sauce.
• Enjoy the fritters warm with the yoghurt dip. 

Notes

For a vegan version replace the eggs with 2 Tbsp of chickpea water.

For a complete meal, serve the fritters with a salad on the side.

Keyword courgettes, gluten-free, quinoa