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Quinoa, Rice, Carrot Fritters
Source:  Weight Waters, Simply Delicious

Note:  If you precook the rice and quinoa, reduce the amount of broth to several tablespoons--enough to moisten.

2	cps low-sodium vegetable broth (I use chicken broth)
1/2	cp quinoa, rinsed and drained
1/2	cp long-grain white rice (I use brown rice)
1	onion, finely chopped
2	carrots, shredded
2	large eggs, lightly beaten
3	T flour
2	t ground flax seeds
1/2	t salt, or to taste
1/2	t freshly ground pepper, or to taste


*  Bring broth to a boil.  Add quinoa and rice.  Reduce heat and simmer 15 minutes covered. Uncover and simmer till all liquid is absorbed, about 5 minutes.
*  Saute onions till translucent, about 3-5 minutes.
* Combine carrots, eggs, flour, flax, salt, and pepper in medium bowl.  Stir with fork and add quinoa/rice mixture and sauteed onions.
* Heat 1 t oil in medium pan. I use a little more oil and a cast-iron skillet for more even and crispy result.  Drop batter in 1/4 cup or smaller
measures using as much as your pan will hold.  Cook till golden on medium to medium-high heat, about 3 minutes on each side.
* Drain on paper towels.  They are good warm or cold.