If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I like to toast the quinoa before cooking it to bring out its nutty flavor. But toasting it is completely optional.
I love to use Rapunzel No Salt Vegetable Bouillon Cubes in all my recipes calling for vegetable broth or stock. The broth these cubes make is pure and clean tasting with no strange flavors, ingredients or added colors. I love this brand. I find it at Amazon or Whole Foods. If you have a favorite vegetable broth brand then by all means use it in this recipe.
You have two choices for the flour you use in this recipe. You can use self rising flour or for a gluten-free version, Pamela’s Gluten Free Baking Mix is my go-to choice.
Serve these fritters as a side dish with fish or chicken or on their own as a light meal.
- Vintage Kitchen
- 1 generous cup of cooked and cooled cauliflower, diced into small pieces
- 2 cups of cooked and cooled quinoa
- 2 cups vegetable broth or one Rapunzel No Salt Vegetable Bouillon Cube and 2 cups of water.
- 1 lemon, a few squeezes of lemon juice
- 4 generous tablespoons finely chopped chives or dill
- 1/2 cup of shredded cheddar. I use sharp cheddar, but extra sharp is wonderful too.
- 2 large eggs
- 1/3-1/2 cups of self rising flour or Pamela’s Gluten Free mix
- Salt and pepper to taste
- Olive oil for cooking
- Serving Suggestions: lemon wedges, sour cream, salsa, Greek yogurt, ketchup, hot sauce
- 2 Tablespoons of milk
- Steam or boil the cauliflower until tender. Don’t cook too long or it will get mushy. Chop it into small pieces. Add a generous cup full to a large bowl and set aside. Rinse one cup of quinoa. Put it in a pot with some olive oil and toast it on low heat until you can smell the nutty aroma. Then cook the toasted quinoa in two cups of water with one Rapunzel vegetable bouillon cube and some salt. Alternately, you can use two cups of your favorite vegetable broth or stock. Bring the quinoa and broth to a boil. Turn down the heat to low, cover and simmer gently for about 15 minutes. Remove the covered pot from the heat and let it stand for another 5 minutes. Portion out 2 cups of quinoa and put it in the same bowl with the cauliflower. Add the diced chives, eggs, lemon, milk, cheddar, salt and pepper to the bowl with the cauliflower and quinoa. Stir in about 1/3 cup of self rising flour or Pamela’s gluten free mix. If the mixture seems too wet, add more self rising flour or Pamela’s mix. Heat a large nonstick fry pan over medium high heat with some olive oil. Drop the batter onto the pan by two tablespoons each. Cook each fritter until golden brown on both sides. Serve with suggestions. Enjoy!