Broccoli Jalapeno Cheddar Fritters with Quinoa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 generous cup of cooked broccoli, slightly cooled and diced into very small pieces. I usually steam it or boil it until bright green and tender
4-6 scallions, finely diced
1 jalapeno pepper, minced
2 cups cooked and cooled quinoa
1-2 limes, zest one and reserve the zest
1/4 cup or a small handful of chopped fresh parsley or cilantro (optional)
1/2 cup grated cheddar cheese or cheese of your choice
2 large eggs
2 tablespoons milk
1/3 to 1/2 cups of Pamela’s Gluten Free Baking Mix or you can use self rising flour (see notes)
sea salt to taste
Olive oil or neutral tasting oil for pan frying
Lime wedges, sour cream, lite sour cream, chopped parsley or cilantro, Greek yogurt and/or salsa for serving
Instructions:
Makes about 10 fritters.
Place the cooked broccoli, cooked quinoa, cheese, chili pepper, scallions, lime zest, parsley, milk, salt and eggs in a large bowl. Add Pamela’s Gluten Free Baking Mix to the bowl and stir everything together. Start with 1/3 cup of Pamela’s Gluten Free Mix and add more if the mixture seems too wet. Add enough of Pamela’s mix or self rising flour to form a batter similar to the texture of pancake batter.
Heat a large nonstick frying pan on medium high with a tablespoon or so of olive oil. I used my nonstick Scanpan for this recipe. Drop batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serve with lime wedges, lite sour cream, salsa and/or plain Greek yogurt.
Makes about 10 fritters.
These fritters can be wrapped in plastic wrap and stored in the fridge for few days. They reheat well in the microwave. They lose some crispiness but still retain their flavor. Great for healthy, flavorful workweek lunches with a side of black bean salsa and baked tortilla chips.
From jillyinspired.blogspot.com