• Prep Time: 15 MINS
  • Cooking Time: 20 MINS
  • Serves: 6

Pumpkin Quinoa Parmesan Fritters

  • Recipe Submitted by on

 Ingredients List

  • 1 cup uncooked quinoa
  • 1/2 cup finely grated parmesan cheese
  • 1 large egg
  • 1 cup of pumpkin puree
  • 1/4 cup unseasoned breadcrumbs
  • Salt and pepper, to taste

 Directions


Cook quinoa according to the directions on the bag. Let cool until cool enough for you to touch/handle.
Place wax paper on a large baking sheet and set aside.
Add the cooked quinoa to a large bowl.
Add in the cheese, egg, pumpkin puree, breadcrumbs, salt and pepper. Stir to incorporate.
Using a large cookie scoop or ice cream scoop, scoop quinoa mixture into balls then gently form them into 1/4-inch thick patties. Place on wax paper and continue to form patties until all quinoa has been used up.
In a large skillet, add 1 tablespoon of vegetable oil into the skillet over medium-high heat.
Add two fritters into the skillet and cook until browned on one side. Using a large spatula, flip fritters and continue to cook until fritter is browned and warmed through.
The fritter is slightly softer than most fritters - it shouldn't fall apart on you if you are gently enough with it.
Continue cooking until all fritters have been cooked.
Serve warm.

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