Quinoa Cakes
Ingredients
- 125g of merchant gourmet simply cooked british quinoa and wholegrain rice
- 1/2 200g tin sweetcorn
- 1/2 tbsp spelt flour
- 1 egg
- 1 handful of chopped fresh coriander
- 2 finely chopped jalapenos
- sea salt and pepper
- for the tomato chutney
- 500g plum tomatoes
- 2 cloves garlic
- 1tsp chilli flakes
- 1/2 tsp smoked paprika
- 100g caster sugar
- 75ml white wine vinegar
Preparation
Firstly make the tomato chutney
Cut the tomatoes into rough chunks and finely chop the garlic
Place in a pan along with the vinegar, sugar and spice
Place on a high heat and bring to the boil before turning down and simmering for between 30 – 50 minutes until thick, glossy and jam like
You will have to stir on a regular basis, but you can do that whilst cooking the fritters
For the fritters, simply add all the ingredients to a big bowl and mix really well until all combined
Add salt and pepper to taste
Heat a large frying pan up to medium heat and add some olive oil
Take a dessert spoon and scoop up a generous spoonful, then carefully place in the oil and spread out slightly
It is a delicate mix, without much flour, but i like the really crunchy effect (if you find it too hard and it starts to fall apart then add a little more flour and maybe a splash of milk, but this does make the mix more pancake like)
Fry until golden brown (about 4/5 minutes) then carefully flip over and fry until golden on the other side
When they’re all ready, serve a pile of fritters with some chutney and a side salad