Recipe | Quinoa Fritters


  • 3 eggs  (2 whole eggs and 1 egg yoke)
  • 130g quinoa 
  • 1 spring onion
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp mild chilli powder
  • 1 tsp oregano
  • 50g plain flour
  • 2 tbs lightest philadelphia cheese
This recipe makes either 6 large fritters or 12 small.


  • Place the quinoa in a pan with cold water and bring to a bowl, cooking for 12 minutes. Once cooked leave to cool.
  • Add 2 eggs and 1 egg yoke to a mixing bowl and combine 2 cloves of crushed garlic, spring onion, cumin, paprika, chilli powder, oregano, plain flour, philadelphia cheese and the quinoa gently together.
  • Heat a large frying pan with vegetable oil, wait til the oil is hot and spoon the mixture into three similar sized fritters - repeat this process until you have no mixture leftover.
  • Cook each fritter for approximately 3 minutes on each side.
  • Season with salt and pepper to finish.
I chose to serve my fritters with a homemade garlic mayo (combining light mayo with a splash of water, crushed garlic and a pinch of oregano) and, some char grilled veg found in my local supermarket.

This recipe would be perfect with a light salad or a homemade salsa. Perfectly warm but not too spicy on a cold January day.


  1. These sound so lovely! They'd make such a great lunch x

    1. Thank you! These are lovely and light and will last at least a couple days in the fridge, which makes them perfect for work lunches especially.


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