Kale, quinoa, almond flour, sesame seeds…and a bit more wholesome ingredients, make these fritters a perfectly balanced vegan snack, or a good base for a complete lunch or dinner.
Seeing a fritter standing on its own on a plate does not make a lot of sense, but it’s great to have them on hand to put in a sandwich, wrap in a tortilla, eat with some pasta or salad. And when we “stuff” a lot of various and nutritious ingredients into the fritters – quinoa, kale, almonds, sesame seeds – we get the base for a great meal!
I really like using kale in fritters, but if that’s not your case, you can switch it for Swiss chard, spinach or even broccoli – anything green will work great in this recipe! Since quinoa is gluten-free, I also used gf oats and almond flour to make the recipe gluten-free, instead of using a regular flour to combine the ingredients well (and keep shape during frying), but if you eat gluten, you can replace almond flour with any (gluten-free) flour or bread crumbs.
The mixture is suitable for keeping in the refrigerator for up to 3 days, and you can freeze any leftovers (I recommend shaping them before freezing). So who would not love fritters after this!?
KALE AND QUINOA FRITTERS (vegan, gluten-free)
this recipe first appeared on culinary postcards, author: Iva Savić
– makes 10 fritters –
- 1 cup (200g) cooked quinoa (for this amount you will need 1/2 cup dry quinoa)
- 200g blanched, chopped kale*
- 1 smaller red onion (60g)
- 2 cloves garlic
- ¼ cup oats, soaked in ¼ cup of water with 1 Tbsp (8g) chia seeds, ground
- 30 g almond flour**
- ½ teaspoon salt
- freshly ground black pepper
- 1 Tbsp nutritional yeast (optional)
- 4 Tbsp sesame seeds
- about 4 Tbsp olive oil – split use for sautéing onions and frying fritters (you can also bake fritters in the oven, in which case just before baking, coat them with a little olive oil, using a brush)
Notes* replace with spinach, Swiss chard or even broccoli florets
** if you do not mind gluten, replace with bread crumbs or spelt flour
- Soak the quinoa for a couple of hours (or up to 24 hours) before cooking, rinse well, then cook in salted water, in the ratio of quinoa: water = 1: 2
- Wash the kale and separate the individual leaves. Boil water in a pot and blanch the cabbage leaves in it for 2-3 minutes. Drain and set aside. When cool, chop finely.
- Soak oatmeal and ground chia seeds in water for 10 minutes, while preparing the rest of the mixture for fritters.
- Sauté finely chopped onion in a little olive oil and after a few minutes add garlic.
- In a bowl, mix the quinoa, sliced blanched kale, braised onion and garlic, and soaked oatmeal (and chia seeds).
- Add almond flour and spices to the mixture, mix everything well and let it stand for at least 20 minutes before shaping the fritters.
- Take the mixture with a large spoon and shape it into fritters with your hands. Dip the shaped bun into the sesame on both sides.
- Heat the olive oil in a non-stick pan and fry the fritters over a medium heat, for 3-4 minutes on each side, until dark.
- Serve with vegan mayo or other yogurt based sauce as desired.
- MORE RECIPES from the blog USING QUINOA:
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