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Breakfast
Quinoa & Corn Fritters
Quinoa is low GI for sustained energy – an admirable breakfast choice. Great on their own, even better with labneh.
Ingredients
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
To cook and serve
- 500g rice bran oil, for frying
- 2 tbs Muhammara
- ½ tomato, diced
- ½ cucumber, diced
- Sprinkle of Maras chilli
Method
- 1Mix the fritter ingredients in a bowl with 4 tbs water.
- 2Heat the rice bran oil in a wok.
- 3Ease 2 generous tbs of mixture carefully into the hot oil.
- 4Cook for 2 minutes, flip and cook 2 minutes more.
- 5Drain on paper towel.
- 6Spread Muhammara on a plate, top with tomato and cucumber, add the fritters and sprinkle with Maras chilli. Goes great with eggs!
