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.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.
It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.
Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.
The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.
This sandwich is my childhood all wrapped up in a beefjus-soaked Italian sub roll.
If you want to impress someone, this salad will make them want to date you-it's that good.