Prep Time10 minsCook Time25 minsTotal Time35 minsYields2 Servings

This is a simple, healthy meatless dinner which you can whip up in no time! These delicious fritters are full of wholesome ingredients and are gluten-free, dairy-free and sugar-free. What I love about them is that they not only taste great, but they marry well with so many different ingredients such as feta cheese, leafy greens, avocado, herbs, fresh lemon juice. You can enjoy them on their own hot or cold, or enjoy them in a gluten-free burger bun as a meatless burger, top them with poached eggs or enjoy them as they are with a salad on the side.

What's also great about them is that they are a good source of protein and fibre. This helps to fill you up and keep blood sugar levels stable. Thus making these beetroot carrot quinoa fritters the perfect food if you're watching your weight and wanting to boost your nutrition intake.

Ingredients:

 1 cup cooked quinoa (1/2 cup uncooked)
 1 medium beetroot, grated
 1 medium carrot, grated
 ½ onion, finely chopped
 2 garlic cloves, finely chopped
 3 eggs
 1 cup brown rice flour
 ¼ cup goats feta (optional)
 Sea salt and pepper to taste
 1 tbsp coconut oil
 4 large handfuls of rocket, roughly chopped
 ¼ cup parsley, roughly chopped

Method:

1

Cook quinoa as per instructions. Once cooked set it to the side to cool down to room temperature.

2

Add cook quinoa, grated beetroot, carrot, chopped onions, garlic, eggs, brown rice flour, salt pepper to a mixing bowl and mix together until combined. Add goats feta now if using and stir through the mixture. Form the mixture into 6 evenly sized fritters.

3

Melt coconut oil in a large fry pan over medium heat. Add the fritters to the pan and cook them until golden brown, 5-6 minutes per side.

4

Serve cakes on a bed of rocket and parsley. Additional extra: top with feta cheese and and fresh chopped herbs.

Ingredients

 1 cup cooked quinoa (1/2 cup uncooked)
 1 medium beetroot, grated
 1 medium carrot, grated
 ½ onion, finely chopped
 2 garlic cloves, finely chopped
 3 eggs
 1 cup brown rice flour
 ¼ cup goats feta (optional)
 Sea salt and pepper to taste
 1 tbsp coconut oil
 4 large handfuls of rocket, roughly chopped
 ¼ cup parsley, roughly chopped

Directions

1

Cook quinoa as per instructions. Once cooked set it to the side to cool down to room temperature.

2

Add cook quinoa, grated beetroot, carrot, chopped onions, garlic, eggs, brown rice flour, salt pepper to a mixing bowl and mix together until combined. Add goats feta now if using and stir through the mixture. Form the mixture into 6 evenly sized fritters.

3

Melt coconut oil in a large fry pan over medium heat. Add the fritters to the pan and cook them until golden brown, 5-6 minutes per side.

4

Serve cakes on a bed of rocket and parsley. Additional extra: top with feta cheese and and fresh chopped herbs.

Beetroot Carrot Quinoa Fritters