MFM – Baby Marrow and Quinoa Fritters

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.)

1 onion, peeled and finely diced
1 clove garlic, peeled and minced
1 tsp cumin
1 tsp curry powder
400g baby marrows, grated
2 cups cooked quinoa*
1/2 cup self-raising flour
3 eggs, lightly beaten
Salt and pepper, to taste
Sunflower oil, for frying

In a frying pan, heat a glug of olive oil and add the onion. Saute until the onion has softened.
Add the garlic and the cumin and curry powder and saute for a further minute.
In a large bowl, place the grated marrows, the cooked quinoa, the flour and the eggs and stir to combine thoroughly. Add the onion mixture to the bowl and stir.
Season with salt and pepper.
In a large pan, heat enough sunflower oil for shallow frying. Using a tablespoon, spoon
the baby marrow mixture into the oil and gently flatten slightly with the back of the spoon.
In batches, fry the cakes until they are golden and crisp, which should take no more
than a few minutes on each side. Remove with a slotted spoon or stainless steel spatula and
drain on kitchen paper. Continue until all of the batter has been used.

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.

5 thoughts on “MFM – Baby Marrow and Quinoa Fritters”

  1. Haven’t had a chance to try the rice one of last week yet. I am so happy that you posted this one because I was at PNP the other day and was looking at the Quinoa and I wondered how to work with it. I’m also wondering if you can brush it lightly with olive oil and possibly grill after you have mixed the ingredients and made it into the shape?
    I am so loving your MFM recipes. It’s becoming much easier for me to convince my husband that we should all give up the meat.

    1. Thanks Julia!
      I’m sure you could, I’m really not a fan of frying. Will you try and let me know?

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