Carrot, Corn & Quinoa Fritters
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 1-2 carrots, grated (approx. 300g)
- 1/4 cup fresh coriander, chopped
- 3 spring onions, finely chopped
- 1 corn cob, kernels removed
- 2 zucchini
- 2teaspoons ground coriander
- 1/3 cup olive oil
- 4 eggs, lightly beaten
- gluten-free tomato chutney (to serve)
- 1 cup quinoa flakes
- 1/2 cup chickpea flour
Method
Step 1 of 3
Grate zucchini, wrap in muslin and squeeze out excess moisture. Combine zucchini, carrot, corn, coriander and spring onions in a bowl.
Step 2 of 3
Place chickpea flour, quinoa, ground coriander, eggs and 1/2 cup water in a bowl. Whisk to combine. Season to taste. Add batter to vegetables and mix well to combine.
Step 3 of 3
Heat 1 tbs olive oil in a frying pan over medium heat. Add 1/3-cup measures of fritter mixture to pan. Cook 4 minutes each side and drain on paper towel. Repeat with remaining mixture. Serve with chutney.
Categories
- Pescatarian
- Seafood free
- Appetisers
- Tree nut free
- Sesame free
- Father's Day
- Zucchini
- Halal
- Spanish
- Vegetarian
- Savoury fritter
- Dairy free
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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