Go Back
broccoli-quinoa fritters

Broccoli-Quinoa Fritters

These broccoli-quinoa fritters are the perfect way to use up your leftover broccoli and quinoa! Simply combine with an egg, some oat flour, fresh scallions, herbs, and spices. Then pan-fry and enjoy as an appetizer or light lunch. Gluten-free and dairy-free.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course: Appetizer, lunch
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups cooked broccoli (or try leftover peas)
  • 1 1/2 cups cooked quinoa (or try leftover cauliflower)
  • 2 scallions (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup fresh herbs (e.g., parsley and basil)
  • 2 eggs (large)
  • 1/3 cup oat flour (certified gluten-free if needed)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • freshly ground pepper to taste
  • 1 tablespoon grapeseed or avocado oil + more as needed

Method
 

  1. Combine broccoli through pepper in a food processor and pulse until just combined. The batter should be similar to pancake batter, if needed, add a little more oat flour. (Alternatively you can stir together everything in a bowl, but you may have to chop the veggies a bit more first).
  2. Heat oil in a cast-iron or nonstick skillet over medium heat.
  3. Drop batter onto the skillet using a cookie or ice cream scooper. Don't overcrowd the pan and instead cook a few batches, using more oil as needed.
  4. Cook each fritter for a few minutes on each side, until golden brown. Serve immediately or transfer to a wire rack to cool. Fritters can be refrigerated for a few days or frozen.

Notes

Serve with any of the following:
  • Ketchup
  • Sriracha sauce
  • Sour cream or plain Greek yogurt
  • Lemon wedges
  • Fresh, chopped chives
  • Smoked salmon
  • Sliced veggies
  • Green salad
  • Crisp rye bread