Cauliflower Cheddar Quinoa Fritters Recipe

Name: Cauliflower Cheddar Quinoa Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 generous cup of cooked and cooled cauliflower, diced into small pieces; 2 cups of cooked and cooled quinoa; 2 cups vegetable broth or one Rapunzel No Salt Vegetable Bouillon Cube and 2 cups of water.; 1 lemon, a few squeezes of lemon juice; 4 generous tablespoons finely chopped chives or dill; 1/2 cup of shredded cheddar. I use sharp cheddar, but extra sharp is wonderful too.; 2 large eggs; 1/3-1/2 cups of self rising flour or Pamela's Gluten Free mix; Salt and pepper to taste; Olive oil for cooking; Serving Suggestions: lemon wedges, sour cream, salsa, Greek yogurt, ketchup, hot sauce; 2 Tablespoons of milk

Servings: persons

1 generous cup of cooked and cooled cauliflower, diced into small pieces
2 cups of cooked and cooled quinoa
2 cups vegetable broth or one Rapunzel No Salt Vegetable Bouillon Cube and 2 cups of water.
1 lemon, a few squeezes of lemon juice
4 generous tablespoons finely chopped chives or dill
1/2 cup of shredded cheddar. I use sharp cheddar, but extra sharp is wonderful too.
2 large eggs
1/3-1/2 cups of self rising flour or Pamela's Gluten Free mix
Salt and pepper to taste
Olive oil for cooking
Serving Suggestions: lemon wedges, sour cream, salsa, Greek yogurt, ketchup, hot sauce
2 Tablespoons of milk

1
Steam or boil the cauliflower until tender. Don't cook too long or it will get mushy. Chop it into small pieces. Add a generous cup full to a large bowl and set aside.
2
Rinse one cup of quinoa. Put it in a pot with some olive oil and toast it on low heat until you can smell the nutty aroma. Then cook the toasted quinoa in two cups of water with one Rapunzel vegetable bouillon cube and some salt. Alternately, you can use two cups of your favorite vegetable broth or stock. Bring the quinoa and broth to a boil. Turn down the heat to low, cover and simmer gently for about 15 minutes. Remove the covered pot from the heat and let it stand for another 5 minutes. Portion out 2 cups of quinoa and put it in the same bowl with the cauliflower.
3
Add the diced chives, eggs, lemon, milk, cheddar, salt and pepper to the bowl with the cauliflower and quinoa. Stir in about 1/3 cup of self rising flour or Pamela's gluten free mix. If the mixture seems too wet, add more self rising flour or Pamela's mix.
4
Heat a large nonstick fry pan over medium high heat with some olive oil. Drop the batter onto the pan by two tablespoons each. Cook each fritter until golden brown on both sides. Serve with suggestions. Enjoy!

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 generous cup of cooked and cooled cauliflower, diced into small pieces, 2 cups of cooked and cooled quinoa, 2 cups vegetable broth or one Rapunzel No Salt Vegetable Bouillon Cube and 2 cups of water., 1 lemon, a few squeezes of lemon juice, and more.

Yes, Cauliflower Cheddar Quinoa Fritters falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Cheddar Quinoa Fritters

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