Quinoa and corn fritters

It’s been way too long between blogs. So here’s to getting back into blog life (hopefully)

A simple dish for lunch or dinner crispy on the outside with bursts of sweetness from the juicy corn kernels.

What you’ll need

2 cups Cooked quinoa

Corn kernels fresh canned or frozen

Spinach chopped

Parsely chopped

1-2 teaspoons cumin

1 tablespoon chia seed

2 tablespoons almond meal

2 lightly beaten eggs

1 teaspoon baking powder

Salt & pepper to taste

Coconut oil or ghee to cook in

  • Pre heat oven to 160
  • Combine all ingredients in a large bowl except the oil
  • Mix until combined
  • Heat oil in a large fry pan over med heat
  • With hands take spoonfuls and squish into patties
  • Place into fry pan and cook brown on both sides for 2 mins being careful when flipping
  • Place cooked fritters onto a lined baking tray and pop in oven for 5-8mims to crisp up,it will also help them keep there shape

Serve warm or cool with salad top with some tahini or sweet chilli sauce

You can eat leftovers the next day or freeze a batch





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