Carrot Quinoa Fritters

2 add cook quinoa grated beetroot carrot chopped onions garlic eggs brown rice flour salt pepper to a mixing bowl. Ingredients 2 zucchini 1 2 carrots 300g grated 1 corn cob kernels removed 1 4 cup chopped fresh coriander 3 spring onions finely chopped 1 2 cup chickpea flour 1 cup quinoa flakes 2 tsp ground coriander 4 eggs lightly beaten 1 3 cup olive oil gluten free tomato chutney to serve. Shred zucchini and carrots then toss them together with eggs garlic scallions and a touch of flour.

Camila Farah

Add 1 2 tbsp oil to skillet on medium heat. The setup on this one is extra simple. Olive oil on a medium high heat. In a bowl add the carrot oniony quinoa once it s ready eggs the spelt flour cayenne pepper salt and pepper and mix everything together. Once cooked set it to the side to cool down to room temperature.

Add in eggs and combine thoroughly. 3 melt coconut oil in a large fry pan over medium heat. Once combined allow the mixture. Form 3 large 1 2 high fritters just as you would a pancake. Combine the carrot spring onion ground cumin ground coriander fresh coriander salt and garlic in a bowl and mix to combine.

Add the shredded carrots. Add the beaten eggs and flour and mix until just combined. Using a non stick pan heat a tbsp. Beat the eggs in a bowl. Heat the oil in a large frying pan over a medium to high heat and add spoonfuls of the mixture and use a spatula to flatten the mixture into discs.

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Cook the fritters until golden brown about. Release each portion onto a baking sheet. Once the oil is hot form small patties. Saute the onion and celery in a pan with coconut oil until translucent. Prep zucchini fritter filling in a mixing bowl add zucchini and carrots quinoa eggs chives old bay or paprika and black pepper.

Method preheat oven to 180 degrees celsius fan forced and line a baking tray with baking paper combine all ingredients in a medium sized mixing bowl and combine with a wooden spoon. In a large mixing bowl combine quinoa carrots feta green onion followed by spices. Using a portion scoop tightly pack filling into portion scoop. Place a generous tablespoon of the fritter preparation and slightly flatten it repeat three more times. Instructions in a large bowl combine the sweet potato carrots flour egg s curry powder salt and pepper.

The veggies soften lightly in the centers of the fritters while the exteriors get nice and crunchy. 1 cook quinoa as per instructions. Add 2 3 tablespoons of coconut oil into a large skillet over medium high heat. Once they are mostly all softened move to a bowl to cool. Scoop the mixture into a hot pan and wait for the crackling to cue you to flip em.

Take the mixture out of the fridge and form into 8 even sized patties with your. Take the mixture out of the fridge and form into 8 even sized patties with your. The veggies soften lightly in the centers of the fritters while the exteriors get nice and crunchy. Method preheat oven to 180 degrees celsius fan forced and line a baking tray with baking paper combine all ingredients in a medium sized mixing bowl and combine with a wooden spoon. Cook the fritters until golden brown about.

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Scoop the mixture into a hot pan and wait for the crackling to cue you to flip em. Add the shredded carrots. Add in eggs and combine thoroughly. Add 1 2 tbsp oil to skillet on medium heat.

Carrot Quinoa Fritters

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