Timenspace
Legendary Member
Ingredients:
(Leftover cooked) 300g cooked quinoa (mine was cooked the previous day with a few pinches of turmeric, curry powder mix, salt, but feel free to add your favourite spices and/or herbs)
80 g of vegan cheese (to be grated)
3 small carrots (to be finely grated)
2 tablespoons Millet flour (or other flour for density, you may want to reserve a tad more flour to add later, if needed)
2 eggs (if you are avoiding eggs, egg sub or flax seeds or chia should work fine)
3 pinches of salt (or to taste)
Oil or other fat for frying
Method:
Grate the cheese and carrots.
Stirr and mix all the ingredients, until you can form patties that hold shape relatively well.
Fry until golden brown on each side.
They crisp up nicely.
It does not take long to make these lovely fritters!
Add any dip or condiment you wish to your serving plate. I ised sweet chilli sauce.
Serve and enjoy!
(Leftover cooked) 300g cooked quinoa (mine was cooked the previous day with a few pinches of turmeric, curry powder mix, salt, but feel free to add your favourite spices and/or herbs)
80 g of vegan cheese (to be grated)
3 small carrots (to be finely grated)
2 tablespoons Millet flour (or other flour for density, you may want to reserve a tad more flour to add later, if needed)
2 eggs (if you are avoiding eggs, egg sub or flax seeds or chia should work fine)
3 pinches of salt (or to taste)
Oil or other fat for frying
Method:
Grate the cheese and carrots.
Stirr and mix all the ingredients, until you can form patties that hold shape relatively well.
Fry until golden brown on each side.
They crisp up nicely.
It does not take long to make these lovely fritters!
Add any dip or condiment you wish to your serving plate. I ised sweet chilli sauce.
Serve and enjoy!
