Parmesan Quinoa Fritters
A protein-packed snack or side dish!
Ingredients
Quinoa mixture
- 2 ½ cups cooked quinoa and cooled
- 1 cup panko bread crumbs or gluten free panko
- 4 large eggs beaten
- ⅓ cup yellow onion or scallions finely chopped
- ⅓ cup Parmesan cheese or feta
- 3 cloves garlic minced
- 2 tablespoons olive oil or coconut oil for cooking
Yogurt Sauce
- 1 Tablespoon fresh dill, chopped
- 1 cup plain nonfat yogurt
- 1 1 teaspoon freshly squeezed lemon juice
Instructions
- Make dill yogurt sauce and set aside. (Mix chopped fresh dill, plain nonfat yogurt, lemon juice, and a pinch of good salt)
- Cook quinoa per package instructions, to get 2 ½ cups cooked quinoa
- In a separate bowl, combine 2 ½ cups cooked quinoa with all other ingredients (1 cup panko bread crumbs, 4 large eggs, ⅓ cup yellow onion or scallions, ⅓ cup Parmesan cheese, 3 cloves garlic)
- Heat your large skillet and when hot, add 2 Tablespoons of oil until shimmering.
- Scoop out ⅓ cup of quinoa mixture and form into a ball, then press to form a 1 inch thick patty.
- Cook for 5 minutes until the underside is nicely browned.
- Flip and cook for an additional 5 minutes until this underside is also browned.
- Serve warm or cold.
- Optional for topping/side dip - Mix lemon juice, dill and Greek yogurt to desired consistency.
Notes
This recipe is a great fridge dump! You can add grated vegetables, fresh herbs - even fruit if you swap the parmesan for feta or fontina.
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