Quinoa fritters

A contrast in texture and flavour are the key to these fritters – crisp and nutty on the outside, soft and salty on the inside.  I like to serve them with the green goddess sauce for its zesty zing.

Season:  All year

Type:  Starters

Difficulty:  Easy

Makes:  35 small fritters

Fresh from the garden:  eggs, parsley, mint, spring onions

Recipe source: Adapted from Bill Granger’s Easy


  • metric measuring spoons and jug
  • small saucepan
  • scales
  • bowls – 1 medium
  • zester
  • whisk
  • knives – 1 small, 1 medium
  • chopping boards and non-slip mats
  • 2 metal teaspoons
  • baking trays
  • large frying pan
  • egg flip


  • 200 g quinoa
  • 375 ml water
  • 2 eggs, plus 1 egg yolk
  • sea salt
  • 2 tablespoons parsley
  • 2 tablespoons mint
  • 2 spring onions
  • 60 g feta
  • 3 garlic cloves
  • 1 teaspoons ground cumin
  • 1 lemon
  • 4 tablespoons flour
  • 2 tablespoon extra virgin olive oil

What to do

  • Set out your equipment and ingredients.

Cook the quinoa

  • Place the quinoa and 375 ml of water in a small saucepan.  Cover and bring to the boil over high heat.  Reduce the heat to low and simmer gently for 12 minutes, or until the water has been absorbed and the quinoa is tender.
  • Leave the quinoa to cool while you prepare the other ingredients.

Make the fritters

  • Lightly whisk the eggs and egg yolk in the medium bowl with a pinch of salt.
  • Zest the lemon and add to the medium bowl.
  • Set out the non-slip mat and chopping board.  Roughly chop the parsley and mint.  Finely chop the spring onion.  Add the parsley, mint and spring onions to the medium bowl.
  • Remove the papery skin from the garlic and finely chop then add to the medium bowl.
  • Crumble the feta into the medium bowl.
  • Add the cumin and flour to the medium bowl.
  • Mix all the ingredients together and add the quinoa.
  • Form into small fritters using a teaspoon of mixture for each one.  Use the other teaspoon to push the mixture of the teaspoon onto the baking tray.  You should make about 35 fritters.
  • Place the fritters in the fridge to firm up for at least 1 hour before cooking them.

Cook the fritters

  • Preheat the oven to 110oC.
  • Heat the oil in a large frying pan over medium-high heat.  Add enough fritters so the pan is not too crowded and cook for 6 minutes on each side, or until brown, turning carefully.  Remove and place on another baking tray.  Repeat with the other fritters.
  • Keep warm in the oven until ready to serve.

To serve

  • When reading to serve arrange on a serving platter with green goddess dressing.

Interesting techniques used in this recipe are:

  • Cooking quinoa by the absorption method.
  • Shallow frying.
  • Shaping fritters.

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