This week Janine gave our young ‘Masterchef’ Sahri a quick cooking lesson.
We made a large batch… as the mix will last in the fridge for quite a few days, or you can cook all the fritters and they freeze fabulously (then pull out as required).
How to Cook Quinoa:
Rinse quinoa well. Add your favourite stock (I cook quinoa in my rice cooker or you can do it on the stove top using the absorption method (takes about 15 minutes). 1 cup quinoa to 2 cups stock. Don’t forget to wash it well first (or your quinoa will taste bitter!). More about quinoa HERE.
INGREDIENTS
- 1 cup quinoa
- 12 eggs, whisked
- 1 onion, diced finely
- 1 tbsp chia seeds (optional)
- 2 stalks celery, finely diced
- 150g feta, crumbled
- 1 cup cheddar, grated (or 1/2 cup shredded parmesan)
- 2 cobs corn, kernels cut off (or use canned corn kernels)
- 1 bunch kale, stalks removed, leaves shredded finely
- 50g pine nuts or sunflower seeds (optional)
- Black pepper, to taste
METHOD
Whisk eggs in large bowl and then stir through all other ingredients. Heat a frypay with your favourite oil/fat and then dollop in large spoonfuls of the mix. Flatten and shape gently with your spatula. Cook 7 -8 mins each side (ensuring egg is cooked through).
We served the fritters on a bed of baby spinach with a dollop of salsa on top!