Cauliflower & Quinoa Fritters

I love making fritters! These tender cauliflower fritters are moist on the inside and golden brown on the outside. A bit of melted cheese means this dish is sure to please even picky eaters. View all of my fritter and vegetarian recipes in the Recipe Index.

Cauliflower & Quinoa Fritters Recipe

Makes 12 fritters

Some Notes & Tips 

I like to toast the quinoa before cooking it to bring out its nutty flavor (optional)

I love to use Rapunzel No Salt Vegetable Bouillon Cubes in all my recipes calling for vegetable broth or stock. If you have a favorite vegetable broth brand then by all means use it in this recipe.

Serve the fritters as a side dish with fish or chicken or on their own as a light meal.

Ingredients

1 generous cup of cooked and cooled cauliflower, diced into small pieces

2 cups of cooked and cooled quinoa

2 cups vegetable broth or one Rapunzel No Salt Vegetable Bouillon Cube and 2 cups of water (see notes)

1 lemon, a few squeezes of lemon juice

4 generous tablespoons finely chopped chives or dill

1/2 cup of shredded cheese. I use cheddar or gruyere.  

2 large eggs

2 tablespoons of milk

1/3-1/2 cups of self rising flour or Pamela’s Gluten Free mix

Salt and pepper to taste

Olive oil for cooking

Serving Suggestions: lemon wedges, creme fraiche, sour cream, salsa, Greek yogurt, ketchup, hot sauce

Instructions

Steam or boil the cauliflower until tender. Don’t cook too long or it will get mushy. Chop it into small pieces. Add a generous cup full to a large bowl and set aside.

Rinse one cup of quinoa. Put it in a pot with some olive oil and toast it on low heat until you can smell the nutty aroma.  Then cook the toasted quinoa in two cups of water with one Rapunzel vegetable bouillon cube and some salt. Alternately, you can use two cups of your favorite vegetable broth or stock. Bring the quinoa and broth to a boil. Turn down the heat to low, cover and simmer gently for about 15 minutes.  Remove the covered pot from the heat and let it stand for another 5 minutes. Portion out 2 cups of quinoa and put it  in the same bowl with the cauliflower.

Add the diced chives, eggs, milk, cheddar, lemon juice, salt and pepper to the bowl with the cauliflower and quinoa. Stir in about 1/3 cup of self rising flour or Pamela’s gluten free mix. If the mixture seems too wet, add more self rising flour or Pamela’s mix.

Heat a large nonstick fry pan over medium high heat with some olive oil. Drop the batter onto the pan by two tablespoons each. Cook each fritter until golden brown on both sides.  Serve with suggestions. 

Bon Appetit!