Quinoa & Corn Fritters Recipe

Fritter mixture:

• 50g tri-coloured quinoa, cooked 

• 1 egg, beaten

• 50g red capsicum, diced

• 30g chopped parsley

• 80g SR flour

• 50g sweetcorn kernels

• ¼ tsp sea salt

• ¼ tsp dried mint

• ¼ tsp Aleppo pepper

• 500g rice bran oil (for frying)

• 2 tbs Muhammara

• ½ fresh tomato, diced

• ½ fresh cucumber, diced

• sprinkle Maras chilli

• Place all of the fritter mixture ingredients except the rice bran oil in a bowl. Mix in 4 tbs water.

• Heat the rice bran oil in a wok.

• Once it’s hot, ease 2 generous tbs of the fritter mixture carefully into the oil.

• Cook for 2 minutes, then carefully flip and cook the other side 2 minutes more.

• Remove to a plate lined with paper kitchen towels, allow to drain, and serve.

• Spread the Muhammara on a plate, add the tomato and cucumber on top.

• Place the fritters on top, sprinkle with Maras chilli.

• Goes great with eggs!