I wanted to try something a little different this week as we were dying for something healthy and light after our weekend of indulgence, and this looked beautiful.
I found the wheat free, gluten free and egg free recipe here and the original here. We normally do wheat free but ran out of rice flour, so I did a combination of the 2 recipes and it looked really amazing. Not exactly diet-friendly due to the frying, but hey, it’s Monday. Here’s how I ended up making it (I’m notorious for taking shortcuts and not reading recipes properly. Whatever. I blame my Mother.)
It was delicious, even the kids ate them. But maybe only because we told them they were cookies. They are used to potato fritters, so they were only mildly sceptical about these.
Here is a pic: (I’m no professional food photographer, so please forgive me!)
*quinoa: Quinoa is a grain from South America that is a protein, not a carb, which is a big win in my book! The easiest way to make it is literally to rinse, add to a pan, add water so that it is 1:2 quinoa to water ratio and a little vegetable stock. Bring to the boil and simmer until the water is absorbed, about 20 minutes. It tastes almost like couscous.