Thursday, January 2, 2014

Quinoa fritters with harissa mayo - starting 2014 in a healthy way

Quinoa fritters with harissa mayo / Bolinhos de quinua com maionese de harissa

Happy New Year everyone! :)

I hope you all had an amazing holiday period, full of great food and great people. The husband and I indulged a little – or should I be honest and say a lot? :) – during the holidays, and now it’s time to start eating properly again: less alcohol, more healthy grains and greens. These quinoa fritters are super easy to make and they’re good for you, while the harissa mayo gives them a bit of a kick – I’ve become addicted to this spiced mayo since it tastes delicious with other things, too (it turns a regular burger into a mean one, for example).

Thank you for your comments and emails, I’ll be answering them soon. xx

Quinoa fritters with harissa mayo
slightly adapted from Bill Granger (fritters) and Nigella (mayo)

100g quinoa (I used red quinoa)
1 spring onion, thinly sliced
2 tablespoons chopped parsley
1 tablespoon chopped fresh oregano
30g freshly grated parmesan
3 tablespoons all purpose flour
salt and freshly ground black pepper
finely grated zest of ½ lemon
1 large egg
canola oil, for frying

Harissa mayo:
5 tablespoons mayonnaise
1 teaspoon harissa paste (or to taste)
1 teaspoon lemon juice

arugula leaves and extra-virgin olive oil, to serve

Fritters: place the quinoa and 200ml water in a small saucepan, cover and bring to a boil over high heat. Reduce the heat to low and simmer gently for about 12 minutes, or until the water has been absorbed and the quinoa is tender. Cool. In a medium bowl, combine the quinoa, spring onion, parsley, oregano and parmesan. Add flour, salt and pepper, lemon zest and egg. Stir well to combine.
Heat a drizzle of oil in a large, nonstick frying pan over medium-high heat and 2 tablespoons of mixture per fritter (cook them in batches). Cook for 2-3 minutes each side, or until browned. Repeat with the remaining mixture.
Mayo: place all the ingredients in a small bowl and mix to combine.

To serve, top each fritter with a dollop of mayo, arugula leaves and a drizzle of olive oil.

Makes about 10


Katrin said...

Hey Patricia, happy new year to you! Wishing you a good 2014, with lots of delicious cakes and cookies ;-) Greetings from Switzerland! Katrin

Laura (Tutti Dolci) said...

What tasty fritters, the harissa mayo sounds addictive!

Sara said...

Lovely! This looks super delicious - what a great recipe!

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