March 17th, 2015
Quinoa, Zucchini & Mushroom Fritters
Cook 3/4 cup quinoa in 11/2 cup water, bring to boil then simmer until water is absorbed (approx 20 mins), the mix in bowl with:
Grate 1 large zucchini
Chop 10 button mushrooms
1 x 150gram packet pecorino (sheeps milk cheese) small cube chopped
2 large garlic cloves
2 tsp paprika
2 tbsp dried oregano (or any dried herb of choice)
Handful fresh chopped parsley leaves
4 organic eggs
1/2 cup brown rice flour
Season well with Himalayan salt & fresh ground black pepper
Form into small patties and cook in olive oil until golden on both sides.
Makes at least 12 fritters
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