Ella’s Turmeric and Quinoa Fritters


I have adapted the recipe from Deliciously Ella’s first book, and added spring onions and chopped fresh parsley and coriander. It worked really well and added a more savoury twist, and rounded flavour, to the fritters. Yum!
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Ingredients

Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.

 Recipe

Ella’s Turmeric and Quinoa Fritters

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ella’s Turmeric and Quinoa Fritters

Ingredients

  • Large (340g) Sweet potato
  • 260g Quinoa
  • Juice of two Lemons
  • 4 tbsp Almond butter
  • 8 tbsp Brown rice/buckwheat flour
  • 2 tsp Ground turmeric
  • 2 tsp Ground cumin
  • 2 Spring onions, washed and chopped
  • Handful Washed and roughly chopped parsley & coriander

Instructions

  1. Peel the sweet potato, cut into small chunks and steam/boil until really soft;
  2. Whilst the sweet potatoes cook, rinse the quinoa and place in a pan with the juice of one lemon and 600 ml of water. Boil and then simmer for 12-15 minutes until cooked and pre-heat the oven to 180;
  3. Drain the sweet potatoes when they are really soft and blend with the juice of the other lemon, plus almond butter, tomato purée, flour, cumin, turmeric and salt and pepper, until really smooth;
  4. Place the blended mix into a large bowl and mix until really sticky;
  5. Grease a large baking tray and scoop two tbs of the mix onto the tray for each fritter. It should make about 12;
  6. Cook for 20 minutes until slightly browned.
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