This week has been a tough one in our little part of the world. Full of seizures, jabs, doctors, nurses, tears and other stress inducing things. Thankfully the week has ended and we can look forward to a festive (if slightly wet!) bank holiday weekend!
I have found my self drawn to kitchen this week, I find it a huge source of comfort in trying times to be able to create something warm and comforting to eat and be able to share it with the ones I love. In this case that means my husband, my little Emma hasn’t started solids yet, but she still gets the love and goodness through me!
The latest craze in our house is for quinoa. It’s wonderful stuff and I can’t get enough of it. It is treated as a grain but it is actually a seed. Quinoa cooks up just like rice, but easier in my opinion, and can be used in similar ways be it sweet or savoury, hot or cold. Also, as a bonus, it has a much higher protein than any other grains. See? Wonderful!
It is becoming much more mainstream now so you can pick it up in most big supermarkets. If you’re interested I’ve found Tesco sells it under their own branding so is the cheapest by far. That said, I buy a brand called Markal as its organic and fair trade. As far as I’m aware though it’s only available from Sainsbury’s and Waitrose.
The recipe below gives specified quantities but makes a large amount of cooked quinoa. If you just wanted to cook up a smaller amount the basic trick with quinoa is to cook it in twice its volume of water. If you happen to use measuring cups already, great, but if you don’t, weigh out your dry quinoa and transfer it into something like a glass tumbler so you can gauge its volume accurately, then fill it with the same amount of water, twice. Easy peasy and, I find, a fail safe way of cooking quinoa properly.
These fritters were forming in my mind for about two days until I through them together last night to accompany our fish dinner. They are quick to whip up and make plenty to go round. We had some cold with a poached eggs and salad for lunch today, and have frozen the rest for later. The mixture can be made ahead of time and can be kept covered in the fridge for up to 24 hours.
The ingredients are really what I had on hand at the time, feel free to play with the flavourings and make them your own!
Happy May Bank Holiday!
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By May 5, 2012Published:
- Yield: 18-20 fritters
- Prep: 25 mins
- Cook: 8 mins
- Ready In: 33 mins
Cheesy, veggie, quinoa fritters that act as a wonderful warm side dish, cold snack, or buffet finger food.
- 545 grams dry quinoa
- 500 ml water
- 3 spring onions sliced thinly
- 2 small carrots peeled & grated finely
- 50 grams mozzarella grated, (not fresh)
- 25 grams double gloucester grated (this is what I had to hand, Cheddar would be fine)
- 1 tbsp fresh parsley finely chopped
- 3 tbsp plain flour
- 2 eggs
- salt & pepper
- In a medium sized saucepan combine the dry quinoa and water. On a medium-high heat bring it to a boil and simmer for approx. 10 minutes. It is done when the white germ separates from the seed.
- When it reaches this point cover with a lid and take off the heat. Leave it covered for 5-10 minutes to absorb any remaining liquid.
- While quinoa is cooking combine the grated carrot, onions, cheese, parsley and flour in a large bowl.
- Add the quinoa to the bowl and toss through. Season with salt & pepper. Check the seasoning at this point before the eggs are added.
- Crack the eggs into the bowl and mix thoroughly.
- Heat a little oil in a frying pan. Using a metal spoon, drop a spoonful of the mixture on to the frying pan and flatten gently with the back of the spoon.
- Cook on a medium heat for 3-4 minutes until golden, then flip and cook the other side for 2-3 minutes.
You will need to cook in batches of 4 or 5, if cooking all at one time.