Friday, 2 August 2013

Quinoa and Goat's Cheese Fritters

Having had half a packet of the Quinola Mothergrain red and pearl quinoa left over, I decided to have a go at making fritters with them. And boy, were they good. 

My eight-year old asked for seconds, although it took a while for my five-year old to relax (the little red quinoa pieces signalling to her that this dinner was far too wholesome to be giving in that easily). But she ate them, and I can't wait to make them again. They're cheesy too - because of the goat's cheese and an extra spoonful of Pecorino to give it that rounded flavour. They take just a few minutes to make, so they're definitely one for when time is tight. 


quinoa and goats cheese fritters

You can use quinoa that comes in a packet ready-cooked, or just cook your own and leave to cool. I hope you like them. 

Quinoa and Goat's Cheese Fritters
Makes 6-7 fritters
Ingredients
100g goat's cheese
140g cooked quinoa (I used Mothergrain Quinola Red and Pearl)
1 heaped tablespoon (about 10g) Pecorino cheese, finely grated
small handful freshly chopped parsley
1 heaped tablespoon plain flour
1 spring onion, washed and chopped finely
1 egg, beaten
pepper, to season

Method
Chop or mash the goat's cheese (depending on the consistency) and place in a large bowl with the quinoa, Pecorino, parsley, flour and the spring onion. Stir to mix well, and then pour in the beaten egg, giving it another stir to combine and a grinding of black pepper. 

Heat a couple of tablespoons of olive oil in a non-stick frying pan and pick up a heaped dessert spoon of the mixture, forming it into a disc. Repeat with the rest of the fritters and fry for 3-4 minutes per side, being careful not to crowd the pan (cook them in batches if you have to). 

These are great with a green salad or veggies and I reckon they'd make a delicious breakfast too, with baked beans, spinach and mushrooms.  

What do you think? Fancy giving these a try?