These simple quinoa fritters are delicious, healthy, and a great way to use leftover quinoa. Serve them as a meatless main dish, a tasty side, or even a hearty snack. Ready to eat in less than 30 minutes!Recipe inspired and adapted from Sunbasket.
NOTE: If you are using leftover quinoa, you can skip this step. Rinse the quinoa in a fine-mesh sieve under running water. Combine quinoa and ⅔ cup salted water in a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes.
While the quinoa is cooking, line a sheet pan with parchment or a Silpat mat and place in the freezer.
When the quinoa has finished cooking, remove the sheet pan from the freezer, and spread the quinoa out over it.Prep the rest of the ingredients while the quinoa cools.
Make Fritter Mix
Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
In a medium bowl, combine eggs, green onions, chopped parsley and arugula, lemon zest, panko crumbs, parmesan, and cooled quinoa. Mix well to combine.
Add 2 tablespoons of olive oil in a large skillet over medium-high heat.
When the skillet is hot, use a ¼-cup measure to form patties, flipping them out of the measuring cup directly into the skillet. Use a spatula to flatted them slightly. Patties should be about 4-inches in diameter and ¼-inch thick.
Cook patties in batches until golden brown and cooked through; about 4-5 minutes per side. Transfer to a paper-towel-lined plate until ready to serve.
Make Maple-Tahini Sauce (Optional)
Combine tahini sauce ingredients in a small blender and pulse until smooth. Sauce is ready to serve immediately.
To use an electric skillet or griddle to cook the patties, set the temperature to 375°F | 190°C.Reduce temp to 360°F | 182°C after adding fritter mix to the pan or griddle.Nutritional information includes only Quinoa Patty ingredients, and does not include values for the Tahini Sauce.