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Quinoa is such an amazing grain. It seems to really have all the benefits that people say it has! It’s easy to digest, gluten free and a great source of calcium so vegans often include it in their diets. It is not an acquired taste as some of these new ingredients are. As long as you wash it well before cooking with it I’m sure you’ll enjoy the taste.

I have posted some recipes before using quinoa as an ingredient but this is my favourite so far.  You could spice the potato mixture with Moroccan as I have or Indian Spices or any combination you like. You can purchase quinoa in the major supermarkets in the health aisle or if you would like to go to a organic grocer they will stock it too.

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Recipe

Ingredients

6 white potatoes

1 free range egg

1/2 cup of crumbled feta

1 cup of cooked quinoa (wash well then boil in salted water for 15 mins)

2 spring onions chopped finely

1 cup of parsley chopped finely

1 tablespoon of salt

1 tablespoon of cumin

1 teaspoon of paprika

1/2 teaspoon of ground coriander seed

1/2 teaspoon of ground chilli

1 teaspoon of pepper

1 1/2 cups of gluten free breadcrumbs

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Method

Place potatoes in a saucepan full of salted water and boil until tender. Drain well and allow to cool slightly then transfer to a large mixing bowl and mix with the other ingredients. Take a small amount of the mixture and roll into balls the size of a golf ball. Place on a plate ready for deep frying.

Half fill a small saucepan with an oil that you are happy to deep fry in. I used a combination of olive oil and canola oil. Heat the oil until really hot then drop in a potato ball and fry. This will take around three to five minutes.

They should come out golden and with a soft center. You can serve with a salad and some mayonaise or chutney. I served mine with a couscous salad.

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