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You will never (ever) hear me dissing leftovers. Leftovers are the cornerstone of most of my kitchen creativity, it’s how some of my finest creations have come about as a matter of fact. I open my fridge to a ‘problem’ in need of a solution (the ‘problem’ being eating the same left over food every day until it’s gone). The solution is found when your creative brain kicks in and you come up with a dish that makes taste buds sing with delight and relief.
On that note, say hello to my (now upgraded) mashed veggies and all the inspiration you need to prepare enough food for leftovers in mind.
If you’ve left over mashed veg and cooked quinoa in the fridge this recipe will take you 5 minutes to prep and about 8-10 minutes to cook. Dinner in 15 – WIN!
Recipe notes: Go nuts with any herbs and spices you lean towards. Cumin or paprika would be a lovely addition in my book. If you would prefer to omit the egg, you may like to use our easy egg substitutions chart for an alternative. Perhaps try a chia egg? The ground flax will also help keep the fritters together in the pan.
Makes 4 large fritters, Serves 2
1.5 – 2 cups mashed vegetables (you could also mash left over roast veg)
3/4 cup cooked quinoa
1/4 cup quinoa flour
1 egg
1 heaped handful coriander or parsley leaves, torn
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder or flakes
1 heaped tablespoon ground flaxseed
A good pinch of sea salt and pepper to taste
Coconut oil, for frying
Place a large frying pan on the stove, medium heat and allow to warm.
In a bowl combine all of your ingredients, except for the coconut oil. If your mixture is too wet add some more quinoa flour – you need to be able to roll the fritters into balls in your hands. Flatten the balls as I have in the photo.
Add a heaped teaspoon of coconut oil to your hot pan. Carefully place your fritters into the pan and allow to cook for approximately 4-5 minutes on one side or until turning a lovely golden brown. Carefully turn the fritters over and cook for a further 4-5 minutes on the other side.
Serve as is or with a lovely fresh salad. A dollop of homemade relish is always a wonderful addition. Oh and I just had a thought! How about this dairy free kale pesto? YUM!
If you’re looking for more leftover veggie ideas, you may like my Green Pizza Omelette or my Quinoa, Goats Cheese and Roast Vegetable Frittatas. For another cooked quinoa leftover idea, try my Mediterranean Inspired Salmon Fish Cakes.
As always, any and all feedback is hugely welcome and please, if you’ve any great leftover veggie ideas to share we are alllll ears!
Source: theholisticingredient.com
