Pumpkin Quinoa Parmesan Fritters
Pumpkin quinoa parmesan fritters are a great way to have whole grains in your diet and a fun, new way to enjoy quinoa! Who doesn't love a savory pumpkin recipe such as this?
Servings: 14 fritters
Ingredients
- 1 cup (170 g) uncooked quinoa
- ½ cup (50 g) finely grated parmesan cheese
- 1 large egg
- 1 cup (245 g) pumpkin puree
- ¼ cup (27 g) unseasoned breadcrumbs
- Salt and pepper to taste
Instructions
- Cook quinoa according to the directions on the bag. Let cool until cool enough for you to touch/handle.1 cup uncooked quinoa
- Place wax paper on a large baking sheet and set aside.
- Add the cooked quinoa to a large bowl.
- Add in the cheese, egg, pumpkin puree, breadcrumbs, salt and pepper. Stir to incorporate.1/2 cup finely grated parmesan cheese, 1 large egg, 1 cup pumpkin puree, 1/4 cup unseasoned breadcrumbs, Salt and pepper
- Using a large cookie scoop or ice cream scoop, scoop quinoa mixture into balls then gently form them into 1/4-inch thick patties. Place on wax paper and continue to form patties until all quinoa has been used up.
- In a large skillet, add 1 tablespoon of vegetable oil into the skillet over medium-high heat.
- Add two fritters into the skillet and cook until browned on one side. Using a large spatula, flip fritters and continue to cook until fritter is browned and warmed through.
- The fritter is slightly softer than most fritters - it shouldn't fall apart on you if you are gently enough with it.
- Continue cooking until all fritters have been cooked.
- Serve warm.
Nutrition
Serving: 0.25 of recipe | Calories: 289 kcal | Carbohydrates: 40 g | Protein: 15 g | Fat: 8 g | Fiber: 4 g | Sugar: 3 g
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