Crispy Quinoa Butternut Fritters with Sweet Chilli Sauce
Ingredients
- 2 cups cooked quinoa
- 2 cups grated butternut
- 2 Tbsp avocado oil, plus more for cooking
- 1 medium red onion, diced
- 2 cloves garlic, minced
- Pinch sea salt and black pepper
- 2 cups chopped spinach
- 3 medium eggs
- 1 Tbsp white miso
- 1/2 cup chickpea or pea flour
- Sweet chilli sauce to serve
Sweet chilli sauce
- 1/2 cup rice vinegar
- 3/4 cup water
- 1/2 cup white sugar
- 3 garlic cloves minced
- 1 Tbsp tamari sauce
- 1/2 tsp cayenne pepper
- 2 1/2 Tbsp red chilli flakes
- 4 tsp cornflour
- 2 Tbsp water
Preparation
Heat a large skillet over medium heat and add oil, onion, butternut, garlic, salt, and pepper.
Sauté until the onion and butternut are tender.
Add the spinach and stir to just wilt.
Add the quinoa, season to taste and set aside to cool.
Add eggs to a large mixing bowl and whisk.
Add the miso, veggies, quinoa and flour and stir until combined, adding more flour if the mixture is too wet to handle.
Wipe the skillet down and heat again, then add a little oil to coat the pan.
Drop 1/4 cups of the mixture into the pan, 3 or 4 at a time, and do not overcrowd.
Pan fry until golden brown, about 4 minutes on each side, and serve hot with sweet chilli sauce.
Sweet chilli sauce
Add the vinegar, water, sugar, garlic, tamari, cayenne pepper and chilli to a small saucepan.
Heat over medium, stirring to dissolve the sugar, then increase heat to boil and turn down to simmer for about 2 minutes.
Mix the cornstarch and water into a smooth paste and add to the sauce.
Stir for a further 2 to 5 minutes until it reaches desired consistency.
Tips
Veggie fritters are a great way to use up vegetables and can be made vegan by omitting eggs and using a flour-water mixture with a dash of vegetable oil.
They have a magical way of making you forget that you’re actually eating vegetables and are great for fussy kids.
