Cheesy Quinoa Fritters with Avocado Sauce
Making lunch everyday is something I find really difficult. I try to make things easy for myself by almost always having leftovers. If that fails, it’s usually the old egg and lettuce sandwich or tuna brown rice affair. Not fun.

Instead of having straight up leftovers, I sometimes try to go all out and pimp them up. Today I have one of those adventures for you with Cheesy Quinoa Fritters and Avocado Sauce.
Cheesy Quinoa Fritters with Avocado Sauce

Almost all of the ingredients are things you probably are questioning. Half an avocado? Almost gone feta? Loads of quinoa because you have no idea how much to cook? Yep, there all in these super crunchy, kind of creamy, healthy cheesy quinoa fritters. Oh, and an avocado sauce!
Cheesy Quinoa Fritters with Avocado Sauce

Cheesy Quinoa Fritters with Avocado Sauce
Serves 2
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
895 calories
91 g
45 g
51 g
24 g
13 g
432 g
3017 g
10 g
0 g
35 g
Nutrition Facts
Serving Size
432g
Servings
2
Amount Per Serving
Calories 895
Calories from Fat 447
% Daily Value *
Total Fat 51g
78%
Saturated Fat 13g
66%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 45mg
15%
Sodium 3017mg
126%
Total Carbohydrates 91g
30%
Dietary Fiber 16g
63%
Sugars 10g
Protein 24g
Vitamin A
578%
Vitamin C
28%
Calcium
36%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup cold, cooked quinoa
  2. 1 packed cup cold, roasted vegetables {soft work best here, I used pumpkin and sweet potato}
  3. 100g feta or goats cheese
  4. 1 tsp salt
  5. 2 tablespoons dry bread crumbs {maybe more if your veggies have a lot of liquid}
  6. 1/4 cup olive oil, for shallow frying
FOR THE AVOCADO SAUCE
  1. 1/2 an avocado
  2. juice of 1/2 lime
  3. 1 tsp salt
  4. 2 tablespoons Greek yoghurt
  5. A few sprigs of coriander
Instructions
  1. Place the quinoa, veggies, salt, cheese and bread crumbs in a bowl.
  2. Mix with a fork, crushing the vegetables as you go, to form a firm mixture. The mix should stay together when squeezed. If it doesn't and is too wet, add some more bread crumbs.
  3. Using a 1/4 cup measure, make equal size fritters from the mix.
  4. Place on a plate and chill in the fridge for 10 minutes.
  5. To make the sauce, blend all the ingredients in a blender until combined and smooth.
  6. Heat the oil in a saucepan on a medium high heat.
  7. Once to temperature, add the patties and cook on both sides until golden brown {about 7 minutes}.
beta
calories
895
fat
51g
protein
24g
carbs
91g
more
Kaleidoscope http://kaleidoscopedesignstudio.net/

Erin Pracy

Eat + Drink Contributor | Kaleidoscope at Erin Made This
By day Erin hangs out with high school kids and teach them to cook, sew and use technology in Sydney, Australia. Which she loves!

Erin spends time out of the classroom writing her wonderful blog Erin Made This. Cooking and taking photos has been a long love of hers and she is obsessed with finding, cooking and adapting great recipes and loves top share them with the world.

Erin will be whipping up fabulous recipes for us each month that will help make a busy modern woman’s life a little less frantic and a whole lot yummier!

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