Wednesday, 11 April 2012

Broccoli, Bacon & Quinoa Fritters

I saw this recipe in the April/May 2012 Donna Hay. I had only recently discovered quinoa so I thought it was time to give it a chance! I love the bacon & broccoli combo so I was interested to see how the flavours would work with the nuttiness of the quinoa.

I was quite pleased with how these turned out. They were quick to prepare and pretty yummy – plus REALLY filling! This is my adapted version of the recipe and serves 3 as a large entrĂ©e or 4-5 as a starter.


2 rashers bacon, rind removed & chopped
1 x 400g can white cannellini beans, drained, rinsed & mashed
150g steamed broccoli, finely chopped
1 ½ cups cooked quinoa (See here for how to cook quinoa)
Handful grated mozzarella
1 large egg
1 heaped tablespoon pesto or basil paste
Olive oil for frying
Salt + Pepper
Tomato chutney, to serve


1. Cook the bacon in a large non-stick pan until golden.

2. Place mashed cannellini beans, broccoli, quinoa, mozzarella, egg, bacon, pesto, salt and pepper in a bowl. And mix well to combine. Shape either 2 tablespoonful’s of mix (for a large rissole shape) or 1 tablespoonful of mix (for a small fritter shape) into fritters. Refrigerate for ½ hour.

3. Heat oil in a large fry pan over medium heat. Cook fritters in batches for 2-3 minutes per side or until golden. Serve with good tomato chutney (I prefer the great flavour of Baxters!) and a green salad.

This is my prefered brand of tomato chutney! Give it a try! Quinoa will surprise you :)

Sunny xx

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