Protein Quinoa Fritter 🍳
Leftover quinoa in need of an alternative use? This Protein Quinoa Fritter comes together in minutes and makes the perfect base for a crispy-bottomed fried egg. Ideal for breakfast, brunch or even brinner, it is simple, satisfying and packed with plant-based protein.
Using Pulsin Unflavoured Pea Protein, this recipe boosts protein content without affecting flavour, keeping the fritter savoury, balanced and versatile.
Ingredients
- 130g cooked quinoa
- 1 tbsp (10g) Pulsin Unflavoured Pea Protein
- 2 tbsp (20g) buckwheat flour
- ½ tsp baking powder
- ¼ tsp smoked paprika
- ¼ tsp Pink Himalayan Rock Salt
- 1 medium egg, whisked
- ½ tbsp olive oil, for cooking
To Serve
- Fried egg
- Roasted red peppers
- Fresh coriander or herb of choice
- Black pepper
Directions
- Mix together quinoa through to the whisked egg in a large bowl and set aside for 5 minutes.
- Heat a pan over a medium heat. Add olive oil.
- Place quinoa fritter batter into the pan and shape into a nice round shape using the sides of a spoon.
- Cook for 4 - 5 minutes or until it looks set around the edges. Carefully flip using a large spatula and cook for 4 - 5 minutes more.
- Serve topped with a fried egg, roasted red peppers, fresh coriander and some black pepper if desired.
Serving Tip
Allowing the mixture to rest before cooking helps the fritter bind and crisp more evenly. Keep the heat at medium to achieve a golden base without burning.
