These broccoli and quinoa fritters are crunchy, delicious and extremely simple to make. Perfect for an appetizer or light and filling meal.
The idea of making broccoli fritters came after I saw similar recipe on my friend fellow food blogger’s site Nagi from Recipe Tin Eats. Her broccoli fritters recipe is awesome, and the broccoli ratio in these is high. I really wanted to try them, but of course I felt like I have to incorporate my favorite quinoa in them somehow. And yeah, I was able to do it! They turned out fresh, flavorful, nutritious and rich in protein! I was planning to oven bake them, but I fried them in just a little olive oil, which saved a lot of time. I’ll be testing this recipe again and will most likely try baking them next time.
Quinoa is a grain, but also considered “super food” . It has a high protein content and is fat free. It does contain carbs, but the content is much lower than in white and brown rice. Although I’ve experimented with this super food a lot and I enjoy quinoa skillets and salads, my previous recipes for quinoa crusted chicken fingers and zucchini quinoa fritters turned to be extremely good. Combining quinoa with broccoli was a great idea and these patties were gone in no time! These fritters are great for kids and freeze well. You can easily preheat them on the stove top or in the microwave. If you aren’t planning on frying all fritters, you can refrigerate part of the batter in air tight container for 2 days.
Broccoli on the other end is a very easy to find and to also cook vegetable. It is rich in fiber, vitamins, minerals, anti-oxidants and it is also low in calories. It is relatively inexpensive for its nutrition benefits.
I made a simple yogurt and dill sauce to accompany my broccoli quinoa fritters, but even a spicy (chili or Sriracha) sauce can be served with them. They can be served on their own or with a fresh side salad.
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- Broccoli fritters:
- 1 cup cooked quinoa (1/2 cup uncooked)
- 3 cups steamed broccoli, cut into small pieces
- 2 small eggs
- ½ cup whole wheat Panko crumbs
- ¼ cup grated Parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 garlic clove
- 2 tbsp olive oil for frying
- Yogurt dipping sauce:
- ½ cup plain greek yogurt
- 1 tbsp chopped fresh dill
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon juice
- you can add 1 garlic clove (optional)
- Cook quinoa: Rinse quinoa in a mesh strainer and place in a pan. Add 1 cup water and bring to a boil. Reduce heat to low and cover. Cook quinoa for 20 minutes, or until water is absorbed. Fluff with a fork. Let quinoa cook at room temperature.
- Steam (or boil) broccoli until tender, but do not over cook. I boiled mine in a deep pan for 3 minutes. Drain water and mash with fork.
- Beat eggs and combine with Panko crumbs, parmesan cheese, salt, pepper, garlic clove and quinoa. Add broccoli and mix well. If batter seems too wet and it seems hard to form the patties, you can add some more Panko crumbs.
- In a frying pan, heat 1 tbsp (or more) olive oil over medium heat.
- Form patties, depending on the size you prefer, I made mine with around 1½ tbsp of the mixture.
- Fry patties in batches, cooking each side for around 2-3 minutes, until golden.
- Line a plate with paper towel and line each cooked patty on it, so extra grease can be absorbed.
- Yogurt dipping sauce: In a bowl, combine yogurt, salt, pepper, lemon juice and chopped dill and stir well.
- Serve broccoli and quinoa fritters with yogurt sauce.