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.
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
Instructions
- 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).
- Heat oil in a cast-iron or nonstick skillet over medium heat.
- 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.
- 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