Crispy Alkaline Vegan Quinoa Fritters
Ingredients
- 2 cups cooked quinoa
- 1/4 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup chickpea flour
- 1 cup chopped kale
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup grapeseed oil
- Fresh chives for garnishing
Preparation
In a food processor, combine the quinoa, red onion, chickpea flour, kale, and spices, then pulse shortly until everything is well combined, avoiding over-processing to prevent a hummus-like consistency. Alternatively, mix all ingredients in a large bowl with a spatula or wooden spoon if no food processor is available.
Form the mixture into golf ball-sized balls and flatten them with your hands into the desired shape.
Heat the grapeseed oil in a large skillet over medium heat, add 3-4 patties, and fry for 2-3 minutes on each side until deeply browned, adding more oil if needed between batches. Transfer the cooked patties to a plate lined with a paper towel and repeat with the remaining mixture.
Tips
Store the fritters in the fridge for 3-4 days or in the freezer for up to 1 month, and reheat in the oven at 350°F until warmed through.
Prepare the fritters in advance and reheat them on Christmas day for convenience.
