I’ve been away a little longer than planned due to a quick trip to Hungary for a family reunion. We had a wonderful week, beautiful hot summer weather – Indian summer, that is – and lots of memories to hold onto until our next get-together. We also had much more to eat and drink than usual, so this week I am getting back to my regular plant-based eating to detox from the fiesta – all that tasty goose liver and all the excellent Hungarian wines I had over the week.
This is a super simple recipe that I prepared Monday to kick-start the week on a healthy note. These spicy fritters are gluten-free, nutritious and hmm so delicious. I have them with a green salad, cherry tomatoes and an avocado for a complete meal. Feel free to play with it as you like, adding spices and herbs you have in your kitchen such as parsley, basil, cilantro, crushed fennel seeds or why not adding some grated carrots to increase the veggie intake of your family.
- 500g zucchini (about 2 larger ones)
- 100g quinoa flakes (or use cooked quinoa)
- 2 eggs
- 2 cloves of garlic cleaned and crushed
- ½ onion finely chopped
- 1 tsp of peperoncino or chili peppers
- 1 tsp turmeric
- 1 tsp cumin
- a handful of fresh mint, finely chopped
- a handful of chives, finely chopped
- Himalaya salt and freshly ground Pepper
- a sprinkling of play
What you’ll need to do:
- Grate the zucchini. In a bowl mix all ingredients. If you are using cooked quinoa instead of the flakes, don’t forget to rinse quinoa thoroughly before cooking.
- If your mixture is too wet you can always add some more quinoa flakes.
- Form patties with your hand and fry in a nonstick pan in coconut or olive oil on medium-high heat a couple of minutes each side.
- Serve the fritters as a complete meal with a green salad, cherry tomatoes and avocado slices.