Pesto quinoa fritters

Pesto quinoa fritters

This will be a favourite in your house as they’re a really handy option for busy weeknights. You can  double the recipe and put into lunchboxes (using a no-nut pesto), or to put on top of simple salads for lunch..

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VeganVegetarianHealthySource of fibre
  • Makes10
  • CourseStarter
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Pluscooling

Ingredients

  • 2 tbsp milled flaxseed
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove/s garlic, crushed
  • 250g pouch cooked quinoa
  • 4 tbsp vegan basil pesto
  • 2 tbsp nutritional yeast (optional)
  • 70g plain flour
  • 1 unwaxed lemon, cut into wedges, to serve
  • Non-dairy yogurt alternative, to serve

Method

  1. In a small bowl, combine the milled flaxseed with 50ml water. Set aside to absorb until thickened (about 10 minutes); this will act as a binder. Meanwhile, heat 1 tbsp olive oil in a large nonstick frying pan over a medium heat. Add the onion and cook for about 5 minutes, stirring frequently, until softened, then add the garlic and cook for another 1 minute. Remove from the heat and set aside to cool for 2-3 minutes.

  2. Put the quinoa, pesto, nutritional yeast, if using, and flour into a large bowl. Season, then stir in the cooked onion mixture and the soaked flaxseed. Divide the mixture into 10 equal-sized portions and shape into patties. There’s no need to weigh them, but for reference they’re about 35g each.

  3. Heat 1 tbsp olive oil in the same frying pan you used for the onion over a medium-low heat. Add ½ of the fritters to the pan and cook for 3-4 minutes on each side until golden and crisp. Be careful not to overcrowd the pan or the fritters won’t brown. Repeat with the remaining fritters, adding another 1 tbsp oil to the pan. Serve with the lemon wedges and yogurt alternative on the side.

Nutritional

Typical values per item when made using specific products in recipe

Energy

795kJ/ 191kcals

Fat

12g

Saturated Fat

2.2g

Carbohydrates

16g

Sugars

2g

Fibre

2.3g

Protein

3.1g

Salt

0.3g

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