Honey Ghee and Me

Avocado Stuffed Quinoa Fritters

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I love finding new creations and food inventions to try.  Typically, my dishes entail whatever goodies I find in my fridge mixed with whatever vision I have going at the time… total invention style.  But every now and then, I catch myself stumbling upon a site like Tastespotting to get some creative inspiration… to suddenly see something I just must try.  This was one of those… a “what in god’s name is that- I must make it now” treat.  Quinoa and avocado little fritters of love…. come on, amazing.  I tweaked the recipe a wee so that I could use what I already had around the house- to keep it easy on myself 😉  The link to the original recipe is HERE if you want to take a gander… gotta pay homage to the creator of this little treasure!

My changes were minimal – instead of using the aji amarillo chili paste recommended in the original recipe, I made my dipping sauce with Sriracha ’cause it’s something that’s easy to find and you all may already have and added some honey to balance out the spice.  It’s a simple dipping sauce with lots of flavor!  I also used Mizithra cheese (in stead of Cotija), which is a Greek cheese that is very similar in texture and taste.  Cotija is easier to find I imagine, but I’m Greek, so used what I had.  Cotija can be found at most major grocery stores and Mexi food marts.  If you can’t find either in your area,  you can use Parmesan or feta as a substitute- use whatever is easiest for you to get your hands on…

One last modification- I lessened the amount of quinoa.  I wasn’t trying to feed an army, just my mom and I, so aimed for about a 1/2 cup quinoa instead of 2/3.  It made just enough for us to over-eat and indulge quite nicely.  😉  I’m sure it would normally feed a few more, but we’re a little piggy at times so it was perfect for us (with a few left over for later!).  Give it  a try- see what you think!  Super creative and unique, I think!!

Even though it’s an unusual recipe with some creativetouches, the ingredients are actually quite simple…

Mmmm I could live on avos… healthy and delicious!!

Makes about 20 fritters

INGREDIENTS

for fritters…

1 avocado

1/2 cup quinoa

3/4 cup water

1/4 cup Mizithra or Cotija cheese (use feta as a substitute if desired)

1/4 cup flour (use what you like)

4 green onions, about 1 cup chopped

handful fresh parsley, about 1/2 cup chopped

3/4 tsp salt

1 egg

1 egg yolk

avocado oil, for frying (about 3/4 cup)

pepper, to taste

 

for sauce…

1/2 cup mayo

1 tsp Sriracha

1/2 lime, juiced

1/2 tsp honey (or pure maple syrup)

1/4 tsp salt

1 tbsp fresh parsley

DIRECTIONS
Begin by cooking quinoa…
Lightly brown in a pot over medium heat- no oil or anything needed- just dry 🙂
Should take about 5 minutes or so- keep stirring around until evenly lightly golden…

Then transfer to pot with water and turn heat to low…

Cover and simmer for about ten minutes, until fluffy and water is absorbed

While the quinoa is cooking, prep all of the other ingredients…
Finley chop green onions

And chop up parsley

You should have time to make dip while quinoa is cooking, too…

Start by spooning mayo out into a small bowl

Add parsley, Sriracha, honey, lime juice, and salt

Stir until smooth and mixed

Check for seasonings and adjust as needed
Refrigerate until ready to use…

Okay, now for the quinoa mix…
Place cooked quinoa in a large mixing bowl

Add flour, cheese, green onions, parsley, and salt

Add a little dash of pepper if you want
Mix well

Now add 1 whole egg and 1 egg yolk
(You can premix these in a little bowl first if preferred)

Mix very well until quinoa mix forms a doughy texture

Then get avo ready…
Slice avocado in half and remove pit (1 avocado is
enough- I cut more just to eat while cooking)

Using a spoon, scoop avocado out of skin

It’s easy to cut if entire half is placed face down first
Then using a knife slice to make bite-sized squares

Generously season avo with salt and pepper…

And now you’re ready to make fritters!
I found this method easiest…
Get a small amount of quinoa mix in palm of hand and form a little circle

Set an avocado square in center and use hands to shape mix into a ball around avocado

Like this!

Place on a plate or cutting board and continue making avo/quinoa balls until done

Heat oil over medium heat in a large frying pan
When oil is hot, carefully lay fritters in oil and let cook until browned, about 5 minutes in each side
You can totally fry them if you want, immersing them completely in the oil… or you can do a light pan fry type
thing, only sitting them in oil on bottom side- I chose that route, but either works depending on your preference.
I find things can get just as crunchy and yummy when only pan fried- plus for these, it allowed the
quinoa to cook without the avo frying, if that makes sense 😉

When browned, flip and cook other side

When done, lay on a paper towel to dry

Plate and get that yummy dipping sauce out!

Enjoy!

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Comments

  3. Good question- I have no idea!! I use quinoa a ton, but don’t actually use millet all that much (I should start though!). Do you happen to have any yummy suggestions for it? As for this recipe, the idea os to have something crunchy, but soft enough to eat on the outside. The quinoa accomplishes this well- do you think millet would stay crunchy also? You likely know much more about it than I do!

  4. I am guessing it would crisp, though I am not sure if it will as well, the centre may be heavier with millet as the texture is similar to cous cous so denser than quinoa…. Guess it is experiment time! I love quinoa too, but millet is half the price and still a good protein source so we use more of that 😉 As for recipes, we use it as you would quinoa or cous cous, in pilafs mainly with lots of fresh herbs. It also makes a reeeeeeaally yummy breakfast porridge with cinnamon, honey and apricots! 🙂