This week, I chose the recipe for Wednesdays with Donna Hay. The original recipe has bacon in it which I imagine adds taste to the fritters but we found them tasty enough. Below is the original recipe.
Instead of tomato chutney, I served spinach and tomato on the side.
I loved the idea of the broccoli in this dish. There was just good stuff in this dish, quinoa, basil, beans and broccoli. If it was baked and we did away with the oil, it would be even better. Next time, I plan to do just that.
Broccoli and quinoa fritters
2 x 400g cans white (cannellini) beans, drained, rinsed and mashed
200g steamed broccoli, finely chopped
3 cups (570g) cooked quinoa, see below
sea salt and cracked black pepper
½ cup (50g) grated mozzarella
1 egg, lightly beaten
¼ cup chopped basil leaves
2 tablespoons olive oil
+ To cook quinoa, soak 1 cup (200g) quinoa in a saucepan with 1½ cups (375ml) water for 15 minutes.
Place the pan over high heat and bring to the boil.
Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed.
Check out the other Donna cooks and see what they have made.
Gaye Sarah and Margaret
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