I LOVE a good vegetarian fritter. It makes the perfect filling for a burger, a tasty snack or a complete nutritious and delicious meal.
If you are working from home these are the perfect meal to prepare in advance and have ready to go any time of the day! I've shared a few of my own personal tips as I find this style of fritter will easily fall apart if you don't get the balance right.
½ cup (85g) quinoa
2 medium carrots, grated
1 medium zucchini, grated
packet cherry tomatoes
4 sprigs basil, finely chopped
10 blades chives, finely chopped
2 tbsp. flour
2-4 tbsp of olive oil
a pinch of chilli flakes (optional)
Cook the quinoa according to instructions on the packaging.
Grate the carrot and zucchini using the large holes and place in a strainer. Squeeze to remove the excess liquid (This will help stop the fritters falling apart)
When you have removed as much liquid as possible, place in a large bowl, add the eggs, cooked quinoa, chopped herbs and tomatoes and stir well — season with salt and pepper and mix in the flour.
Heat some oil in a pan, add oil and spoon a tablespoon or two of the batter into the pan to make 12 fritters. Cook well on one side before turning gently with a spatula. Repeat on the other side. Continue in the same way with the rest of the batter.
When removing the excess liquid, try using a clean tea towel to wrap around the grated zucchini to twist and squeeze.
Add extra flour if they are falling apart.
You can easily replace 2 of the eggs with egg whites, but this will require a little extra flour.
Use egg rings to hold the shape - especially if you want a bigger, burger style fritter.
The above recipe will make approximately 12 small fritters or 8-10 burger size
Side: Avocado dip
Cut the avocado in half, remove the stone, place the avocado flesh together with lemon juice in a blender and blitz until a smooth. Season with salt and pepper and serve with the fritters.
Nutritional Info per 3 fritters including avocado side dip.