5 Ingredients or Fewer
Cheesy Quinoa Fritters With Arugula Salad
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Bellalongi March 18, 2022
To avoid frying them for health reasons and the reviews of falling apart, I baked them. And let me tell you they were amazing! They don’t fall apart and way healthier then frying. I baked 200c for 20 minutes and flipped them a few times. I made them a few times with different herbs and cheeses. SO good and crispy!
Maureen J. May 4, 2022
I am serving tonite and made patties to put in oven 392 F but the test one did not hold together. They are a bit crumbly as I shaped them. I am hoping when I bake the whole batch, they will hold together enough to flip. When you say you flipped a few times, was that in the 20 minute baking time??
LCaplan May 13, 2021
Followed instructions and comments, even tried resting them in the freezer. They totally fell apart.
[email protected] May 12, 2021
I followed the recipe exactly and the things fell apart in the skillet
Yolanda March 31, 2019
These did not stay together AT ALL. I ended up with what I’d call cheesy sautéed quinoa with some crunchy bits. The taste was good because I added some herbs and spices to the quinoa. But the video made it look like they were sturdy when in reality, they completely fell apart.
Natalia April 1, 2019
They do stay together perfectly if you let the batter sit. You'll notice that loads of comments suggest this. I hope it helps for next time as they are delicious.
Sriya February 19, 2019
This is a spectacular recipe that I found to be easy and a mindful process! Thank you!
Austin B. July 6, 2018
Very good, easy and cheap. Second batch was flawless. Parroting some of the commenters below, you might as well update the recipe and specify a 10-min rest for the batter, after mixing in the cheese. Makes a world of difference. Also would recommend smashing them into the pan, gives them a good crust.
Amy July 3, 2018
Hi! Can I freeze these? If so, how do you recommend that I freeze them?
Emma L. July 5, 2018
Hi Amy! I've refrigerated them for several days, but haven't tried freezing them. I've read that goat cheeses freezes just fine, so I'm optimistic this would work. I would: wrap each one individually; collect these in a freezer-friendly bag; not keep them in there longer than a month; and thaw overnight in the fridge before using. If you try, tell us how it goes!
Linda K. June 10, 2020
I freeze these patties (fritters) in plastic wrap (top and bottom layers) leaving lots of space so I can fold them on top of each other in a row and put them in a zip lock bag. You may want to freeze them flat on a cookie sheet before folding them. Later when I take them out to fry them I have forgotten how good they are!
Alicia V. June 29, 2018
Tasted good, but I think it needed another binder since it fell apart on me while cooking. I'll try adding and egg or something next time.
Just try draining the quinoa better, make sure your oil is hot and let the mixture sit for at least 10 minutes. If you do all that, it binds perfectly. I’m making them as we speak for the second time.
shannon June 20, 2018
What other cheese would work? I'm not a huge fan of goat cheese.
Emma L. June 20, 2018
I haven't tried another cheese, so I can't speak to the exact measurements, but I imagine that most melty cheeses would work. Say, grated Monterey jack, provolone, or gruyère. Let me know if you try!
Rhianna June 19, 2018
Do you think you could form the patties in advance and put them in the fridge? If yes, how far in advance?
Emma L. June 19, 2018
Great question! Absolutely. If they're well-covered (say, on a plate sealed with plastic wrap), they should be good in the fridge for at least 3 days.
Bob Q. July 2, 2018
This will also solve the "falling apart" syndrome as the crust will form ahead of the internal melt.
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