Cauliflower, Sage & Quinoa Fritters {gluten free}

Cauliflower, sage and quinoa come together to form these kick-ass easy to make vegetarian quinoa fritters. Serve with a generous dollop of yoghurt, hummus or cashew cream and you have a healthy and satisfying lunch.

I love a good fritter.

They are a fantastic way to use up an abundance of vegetables, and they are also a great way to bring leftover bits and pieces together into a delicious meal.

I was scratching around in the fridge the other night looking for ideas of what to make for dinner when I saw I had some leftover quinoa and a huge (and I mean ginormous) cauliflower I’d bought at the market that morning.

Throw in some sage I had leftover from another recipe and a bit of lemon zest and buckwheat flour and these delicious little quinoa fritters are so much more than thrown together leftovers.

In fact, these cauliflower fritters are so good that I made another batch for lunch the next day.

Serve your quinoa fritters with a good dollop of hummus or even a cauliflower puree, and a squeeze of lemon along with a few greens and lunch is sorted!

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Print

Cauliflower, Sage & Quinoa Fritters

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Jennifer Schmidt

Ingredients

• 250 g cauliflower finely chopped, 2 cups
• 160 g cooked quinoa 1 cup
• 3 tbs sage finely chopped
• 3/4 tsp salt
• 60 g buckwheat flour 1/2 cup
• tbs zest of 1 large lemon around 1 1/2
• 2 cloves garlic minced
• 2 eggs lightly beaten
• cracked pepper to taste
• Maldon
• your favourite cooking oil

Instructions

1. Place all of the ingredients except the eggs in a large bowl. Stir to combine. Add the lightly beaten egg and mix well.
2. Place a large frying pan over a medium low heat. Coat the bottom of the pan with your favourite cooking oil (I like to use olive oil) and place spoonfuls of the mixture into the pan and flatten with the back of the spoon, or a spatula. Cook until the edges of the fritter start to turn golden before carefully flipping so the fritters don't break. Cook until golden on the other side.
3. Remove from the pan and place on a plate lined with paper towel and sprinkle lightly with Maldon. Cook the remaining batter.
4. When ready to serve pile the fritters up on the plate and top with a generous dollop of hummus or yoghurt and a wedge of lemon and salad greens.

Recipe Notes

Don't have buckwheat flour? You can easily substitute with plain flour, spelt or even chickpea flour.