Meatless Monday: Quinoa Corn Fritters

I saw the recipe for quinoa corn fritters on one of my favourite blogs Apples Under My Bed and luckily I wasn't scared off by the long recipe! These are actually quite simple to make and make a delicious snack. My mum had bought several husks of corn and this recipe came at just the right time! I made very small modifications due more to the lack of ingredients in my fridge than anything else.

This is the 3rd quinoa recipe I have posted. See another Meatless Monday post and a dessert one too. Lets see who makes all 3 recipes in one day ;)?

Quinoa Corn Fritters
Adapted from Apples Under My Bed

Serves: 5 fritters
Preparation and Cooking Time: 45min

1/4 cup dry Quinoa
1/2 cup water
1 large corn cob
1 clove of Garlic, crushed
2 teaspoons olive oil
1 egg
1.5 heaped tablespoons (38g) Wholemeal Plain Flour
1/4 teaspoon Baking Powder
1/2 teaspoon Ground Cumin
3 teaspoons Worcestershire Sauce
A pinch of Sea Salt and Freshly Cracked Pepper

  1. Rinse the dry quinoa under cold water and then put it in a pot with water. 
  2. Simmer, covered, for 15 minutes or until the liquid is absorbed and the germ turns opaque and splits from the seed- see picture 
  3. Shave the corn kernels from the corn cob. 
  4. Place corn kernels in a pan with the crushed garlic on high heat and sauté for 2-3 minutes until it smells heavenly and a pretty yellow. 
  5. Transfer corn to a large mixing bowl.
  6. Add the 1/2 cup cooked quinoa, beaten egg, flour, baking powder, cumin, Worchestershire sauce, salt and pepper to the mixing bowl with the corn. Stir ingredients together until a wet mixture is formed (See picture below)
  7. Heat 2 teaspoons of the olive oil over low-medium heat. 
  8. Form small round balls by spooning up 1 tablespoon of mixture and roughly forming it in your hand. 
  9. Put the balls on the pan and after 1minute push the pattie flat with the back of a spoon. The mixture is very wet but it will hold if you treat it with care! 
  10. Cook for another 5minutes then flip to cook for another 5 minutes until it is nice and brown.
  11. Serving suggestions: alongside poached eggs and bacon at breakfast, as part of a salad at lunch, as an appetiser with some sweet chilli dipping sauce or alongside grilled meat or chicken and a big salad at dinner.Or just eat them on their own ;) 
Per fritter: Energy: 551kJ, protein: 5g, Fat: 4.5g, Saturated fat: 0.8g, Carbohydrate: 15.9g, Sodium: 60mg 

This is what the mixture should look like. It looks pretty wet!

Sizzling away in the pan...

Tada done!!

Nutritionally speaking......
These fritters are a good snack and can be part of a great meal too! They're not too energy dense if you're only having 1-2 and have a good protein content, low saturated fat and low sodium (depending on how much salt you decide to add!) They're also going to be quite high in fibre from the corn and quinoa (although not calcuated) so will keep you full for longer than expected. Plus another fun way to cook quinoa right?  

I must admit my siblings did not enjoy this but I think it was because of the cumin and Worchestershire taste so feel free to substitute this for any other kind of flavouring

Let me know how you cook quinoa or what vegetarian recipes you are trying this week.


Hannah said...

Oh I keep meaning to comment, but couldn't before. Seems like I can now! I've made these fritters before, aren't they awesome?! Gives quinoa a nice crisp taste, something different. Lovely bog :) x

Wendy said...

Thanks for the lovely comment Hannah =)

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The information presented on this blog acts as general nutrition advice and is not tailored to meet individual needs. It should not be used as a replacement for any medical advice you have recieved from medical practitioners. Please discuss any concerns for your health with your doctor or Accredited Practicing Dietitian before starting a new dietary or exercise regime as they can give more personalised recommendations.

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