Description
These Broccoli and Quinoa Fritters are a delicious and nutritious snack or light meal, combining fluffy quinoa, tender steamed broccoli, and savory Parmesan cheese. Crispy on the outside and tender inside, they’re pan-fried to golden perfection and served with a refreshing yogurt dill dipping sauce, making them a perfect vegetarian option that’s both wholesome and satisfying.
Ingredients
Broccoli Fritters:
- 1 cup cooked quinoa (from 1/2 cup uncooked quinoa)
- 3 cups steamed broccoli, cut into small pieces
- 2 small eggs
- 1/2 cup whole wheat Panko crumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 garlic clove, minced
- 2 tbsp olive oil for frying
Yogurt Dipping Sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1 garlic clove (optional), minced
Instructions
- Cook Quinoa: Rinse the quinoa in a fine mesh strainer thoroughly. Place it in a saucepan with 1 cup of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes or until all water is absorbed. Fluff the cooked quinoa with a fork and allow it to cool to room temperature.
- Steam Broccoli: Steam or boil the broccoli until tender but not mushy—about 3 minutes. Drain any excess water and mash the broccoli lightly with a fork to break it down while keeping some texture.
- Prepare Fritter Mixture: In a bowl, beat the eggs, then combine with the Panko crumbs, grated Parmesan cheese, salt, pepper, minced garlic, and cooked quinoa. Add the mashed broccoli and mix thoroughly. If the mixture feels too wet and difficult to shape, add a little more Panko crumbs until it holds together well.
- Heat Oil: In a frying pan, heat 1 tablespoon of olive oil over medium heat. You may add more if required to prevent sticking and ensure even frying.
- Form Patties: Shape the mixture into patties of your preferred size; the recipe suggests about 1 1/2 tablespoons of mixture per patty for uniform size.
- Fry Patties: Place patties carefully in the hot pan, frying in batches if necessary. Cook each side for about 2-3 minutes or until a golden crust forms.
- Drain Excess Oil: Once cooked, transfer the fritters onto a plate lined with paper towels to absorb any extra grease.
- Make Yogurt Sauce: In a bowl, combine the Greek yogurt, chopped dill, salt, pepper, lemon juice, and optional minced garlic. Stir well to blend flavors.
- Serve: Serve the warm broccoli and quinoa fritters accompanied by the yogurt dill dipping sauce for a delightful and healthy treat.
Notes
- For best results, ensure broccoli is steamed just until tender to maintain some texture in the fritters.
- If the fritter mixture feels too wet, gradually add more Panko crumbs to help bind it together.
- Use a non-stick frying pan or well-seasoned skillet to avoid sticking during frying.
- You can prepare the yogurt sauce in advance and refrigerate it to allow flavors to meld.
- These fritters can be reheated gently in a pan or oven to retain crispness.
- For a garlic-free version, omit the garlic from both the fritters and sauce.
- To make this recipe gluten-free, substitute whole wheat Panko crumbs with gluten-free breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: American