Broccoli and Quinoa Fritters - WWDH

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

4 rashers bacon, rind removed and chopped
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
tomato chutney, to servetomatoes and spinach on the side

Heat a non-stick frying pan over high heat. Add the bacon and cook for 3–4 minutes or until golden. 

Place the mashed white bean, broccoli, quinoa, salt, pepper, mozzarella, egg, bacon and basil in a bowl and mix well to combine. 

Place mixture in refrigerator for 20 minutes.

Shape 2 tablespoonfuls of the mixture at a time into fritters. 

Heat the oil in a large frying pan over medium heat and cook the fritters, in batches, for 2–3 minutes each side or until golden. 

Serve with tomato chutney and a green salad, if desired. Serves 4.

+ 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 
Gluten Free Wednesdays     Wednesdays Whatsits   Fresh Foods Wednesdays       What's Cooking Wednesday     Wonderfully Creative Wednesdays        Gluten-Free Wednesday   Waste Not Want Not Wednesday    Full Plate Thursday


  1. Great idea to bake them - frying is one of the reasons why I am not a fritter fan. These were healthy and good otherwise - good choice.

  2. A very healthy and delicious meal. Blessings, Catherine

  3. We would just love these Fritters, they look so good. Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
    Miz Helen

  4. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week!



Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Brussels Sprouts - Power Food - Re-post

Carrot Cake _ Power Food - repost