Ingredients
- 1/3 cup uncooked quinoa
- 1 broccoli head, cleaned and cut into florets (approximately 13-15 florets of different sizes)
- 1/4 cup olive oil
- 1 flax egg
- 2 garlic cloves
- 1 tsp onion powder
- 1/4 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 10-12 twists of freshly ground pepper
- 1/4 cup sweet corn
- 1/3 cup carrots, finely chopped
- 2 tbs gluten-free flour
Instructions
- Cook quinoa and set aside. Allow quinoa to cool a little, so it's easy to handle.
- Preheat oven to 375º F and line a baking tray with parchment paper.
- Place broccoli florets, olive oil, flax egg, garlic cloves, onion powder, cumin, paprika, salt and pepper in a blender or food processor. Pulse or blend until well combined.
- Transfer mixture to a large bowl and mix in cooked quinoa, sweet corn, carrots and flour. Using your clean hands, form 6-8 fritters and place them on the baking tray. Bake for 25 minutes, flip and continue to bake for another 10 minutes. Serve hot with a dip of choice.
Cooking Notes:
- If the fritters don’t hold or the mixture is too sticky, add some more flour, 1tbs at a time.
- Instead of baking the fritters, you could also fry them with a drizzle of oil until cooked through and brown on both sides.
