This week I am doing my bookmarked recipes from my BM partner, Mireille’s space. She has some amazing recipes and it was quite a task for me to shortlist what I would make. This recipe for Broccoli Quinoa And Bean Fritters caught my eye right after she posted it. I am always on the lookout for recipes using whole grain and when I saw this one with Quinoa, I wanted to try it right away. Initially, I thought of making it a complete dinner by making it a burger patty but decided to go low carb and hence used it as a finger food. I made small cutlet-sized patty and pan-fried them. In the recipe, I used some Indian spices and modified them to our liking. I also used some spicy cheeses to bring some heat into the dish.Preparation time – 15 minutesCooking time – about 40 minutesDifficulty level – easy
Ingredients to make Broccoli Quinoa And Bean Fritters – (makes about 30 medium cutlets or 20 large ones)
Quinoa – ½ cup Black beans – 1 15 oz can Garbanzo beans/chickpeas – 1 15 oz can Broccoli – about 7 oz Cheese (any combination of 2-3) – about½ a cup (I used habanero cheddar and jalapeno Muenster) Crushed red pepper – 1 teaspoon (adjust based on your spice level) Garam masala – 1 tsp Dhaniya Jeera powder – 1 tsp Salt – to taste) be careful when adding salt since cheese has salt in it) Oil – to pan fry the fritters
Procedure –
Wash the quinoa well and then cook it in about 1 cup of water until all the water is absorbed and the quinoa looks fluffy.
Steam the broccoli florets and then keep them aside. Rinse the canned beans and keep them ready as well.
In a food processor bowl, add the beans and the broccoli and coarsely grind them to a paste.
Transfer this mixture to a large bowl and then add the cooked quinoa and the rest of the ingredients (except oil). Combine everything with your hand to form a thick mixture.
Make patties with this mixture and then layer them on a baking sheet. I made flat ones and cylindrical ones.
Refrigerate this mixture for about an hour. At this stage, you could also freeze the shaped patties and then pan-fry them when needed.
Heat a heavy skillet and add about a teaspoon of oil to coat the surface. Lay the chilled patties and let them cook evenly on all sides. Add more oil as needed to fry the fritters.
Remove the fritters on a baking sheet and then bake them for additional 5-7 minutes (rotating once in between) at 300 F. This step is optional but helps to crisp up the patties.
Serve the Broccoli Quinoa And Bean Fritters with any dipping sauce. My kids ate it with ketchup for their dinner and loved it.
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