These warm and hearty fritters are a great way to use up extra quinoa. Lightly pan-fried in olive oil, they are full of protein, fibre and healthy fats. Served with some of our minty green sauce, fresh spinach, and chives they make a really satisfying meal.
This recipe makes enough for two servings, one for dinner on day 6 of week 3 of our healthy plant-based January meal plan and the rest for a leftover lunch the following day.
