From the back: Quinoa fritters, Sweet Potato Fritters, Potato Croquetas

 Everyone loves a fritter, everyone. When it’s fried up, quinoa creates a crispy crust that’s very satisfying. It’s a nice addition to any table and a great dish to share. People love fritters! Make them half the size for a tasty appetizer. If you’re avoiding gluten, use a gluten-free flour and substitute macerated crispy rice cereal for the breadcrumbs.

Prep time: 20 to 25 minutes
Cooking time: 20 to 24 minutes, plus quinoa cooking time Makes 12 fritters

2 tablespoons olive oil, plus 1/2 cup for frying
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
1/4 cup minced red pepper
3 garlic cloves, minced
1 cup cooked quinoa
1/2 cup breadcrumbs
1/4 cup whole-wheat flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon minced parsley or cilantro
Heat a large sauté pan over medium heat. Add 2 tablespoons oil and sauté onion, carrot, celery, pepper, and garlic until translucent, about 7 minutes. Transfer to a large bowl and add cooked quinoa, breadcrumbs, flour, salt, pepper, and parsley or cilantro. Mix well. Squeezing the batter together firmly, form mixture into twelve 3-inch fritters (24 if you want mini-fritters).
Add 1/2 cup olive oil to sauté pan and heat over medium-high heat until hot but not smoking. Fry
the fritters in small batches until golden brown, less than 2 minutes per side. Serve with Creamy Mushroom Gravy.
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