These quinoa fritters and garlic aioli are ridiculously good! My daughter and I gobbled them up within minutes!
Ingredients for quinoa fritters:
1 cup cooked quinoa
1 medium sized carrot, grated
1 small onion, finely chopped
1 tbsp chives, chopped
1 tbsp coriander, chopped
1/4 cup almond meal
Ingredients for garlic aioli:
1/2 cup raw cashews, soaked for a minimum of 3 hours
2 cloves garlic
1 tbsp Dijon mustard
2 tbsp lemon juice
2 tbsp olive oil
1/4 tsp sea salt
1/4 – 1/2 cup water, as needed
Mix all fritter ingredients in a bowl.
Add 2 tbsp of oil to a frying pan on moderate heat.
Using a spoon, scoop out the fritter mixture and place in a frying pan and flatten a little. Make sure the edges don’t touch.
Cook for a few minutes on each side, until golden (or however crispy you want them).
Once cooked, place on a plate or cookie sheet on paper towels.
Repeat until you have used up the fritter mixture.
For the garlic aioli, place all ingredients, except the water, in a high speed blender and blend until well combined. Then slowly add the water and blend until garlic aioli has a nice creamy consistency.