Quinoa Fritters with Garlic Aioli
3 Tbsp. olive oil
1 cup of cooked quinoa
1 cup mashed sweet potato
1 carrot, grated
2 Green Onions (finely chopped)
1 Tbsp fresh cilantro (chopped)
1 tsp ground cumin
1/4 cup of brown rice flour (or whole wheat flour if not GF)
1 tsp fine sea salt
1/4 tsp ground pepper (to taste)
1/2 cup vegan mayo
3 cloves garlic, minced
1 Tbsp. organic Dijon mustard
1 Tbsp. lemon juice
1/4 tsp. sea salt
Mix all the fritter ingredients in a bowl.
Add 2 Tbsp of olive oil to a non stick pan or skillet on moderate heat.
Scoop out the fritter mixture (Approx 2 TBSP per fritter) and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don’t touch.
Cook for a few minutes on each side, until lightly golden and drain on paper towels.
To make the garlic aioli, place all the ingredients in a high speed blender or processor and blend until well combined.