These fritters make a tasty take-to-work lunch or party appetiser. The hint of curry and the fresh herbs go perfectly with the carrot and quinoa in the fritters.
Makes: 8 fritters (serves 2-3) | Prep time: 20 minutes | cook time: 20 minutes
Ingredients
⅓ cup (55g) white quinoa
½ tbsp olive oil
¾ cup (185ml) low FODMAP chicken or vegetable stock (GF if needed)
3 large eggs
¼ cup (35g) gluten-free all-purpose flour
¼ tsp mild curry powder
½ tsp paprika
1 medium–large (100g) carrot, peeled and grated
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh coriander
¼ cup (10g) finely chopped spring onion (green leaves only)
Few grinds of salt and pepper
Chopped fresh chives, to serve
METHOD:
Place the quinoa in a fine-meshed sieve and rinse under running water for 40 seconds (this will help remove the bitter taste). Place the quinoa in a medium-sized saucepan with the olive oil and toast for 1 minute over medium–high heat.
Add the chicken or vegetable stock and bring to a rolling boil. Turn down the heat to medium–low and simmer until cooked (about 12–15 minutes). Remove from heat once the quinoa is soft (it’s okay if it’s still a little wet).
Whisk the eggs and flour in a large bowl until mostly smooth (a few flour lumps are okay). Add the curry powder, paprika, carrot, chives, coriander and spring onion. Mix well, then stir through the cooked quinoa. Season generously with salt and pepper.
Heat a large frying pan over medium heat. When the frying pan is hot, measure out ¼-cup scoops of mixture and place in the pan. Fry for 3–4 minutes each side, until golden. Cook the fritters in two batches. Serve with some extra chopped fresh chives.
This starter is ridiculously easy and ridiculously good.
For a classic, all-American pumpkin pie to serve this Thanksgiving, look no further than Dolly Parton and Rachel Parton George’s classic recipe.
There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce.
This recipe by Jamie Oliver brings together chicken, chorizo and seafood onto the barbecue grill to make an amazing medley of flavours.
Singing of summer, this is one of those beautiful dishes that’s at its best when made with bang-in-season zucchinis and tomatoes. An utter joy.
This fancy way of presenting vegetables has the advantage that the initial cooking can be done several hours ahead.
This recipe by Jamie Oliver is a celebration of Mediterranean flavours and ingredients, featuring tender salmon rubbed with anchovies, harissa couscous, chickpeas and vegetables. It comes out of the roasting tray ready to serve with harissa yoghurt and lemon.
Jamie Oliver’s flavour-packed prawn curry takes just 10 minutes to prepare with no compromise on taste – think juicy prawns, chickpea and mango in a creamy coconut curry sauce, all finished with a crunchy Bombay mix topping.