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Cauliflower Quinoa Fritters

Cauliflower Fritters are a great vegetarian appetizer recipe for a crowd or for adding to salads. They're made with quinoa, bread crumbs, feta cheese & eggs

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 308 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 1 medium head cauliflower cored and cut into large pieces
  • 2 cups cooked quinoa
  • 1 cup breadcrumbs
  • ½ cup crumbled Feta cheese
  • 2 large eggs beaten
  • 3 scallions white and green parts, sliced
  • 1 lemon zested
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup olive oil for more if needed for shallow frying

Instructions

    Cup of Yum
  1. In a food processor, pulse the cauliflower until it’s the size of couscous
  2. In a large bowl, combine the cauliflower, quinoa, bread crumbs, feta, eggs, scallions, lemon zest, garlic, salt and pepper. Stir until the mixture is well combined and moistened.
  3. Form the mixture into 1/2 -inch thick patties, about 2 inches wide. Heat the olive oil in a large skillet over medium-high heat. Add the fritters in batches and fry, turning once, until crispy, about 10 minutes. Transfer the fritters to a large paper towel-lined plate and cover while you finish cooking all the fritters.
  4. Serve the fritters warm with your favorite dipping sauce

Notes

  • Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in a an air fryer before serving.
  • Freezing Instructions: You can also freeze the fritters before or after cooking them.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Cauliflower Quinoa Fritters Excerpted from Two Peas & Their Pod Cookbook: Favorite Everyday Recipes from Our Family Kitchen by Maria Lichty. Copyright © 2019. 
  •  
  • To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
  • To freeze them after cooking, simply store them in an airtight bag after they've cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
  • Instead of eggs, you can use a flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
  • Instead of scallions, you can use onions.
  • Any type of shredded cheese can be used in place of feta.
  • If you prefer not to use breadcrumbs, you can use a gluten-free flour like almond flour or oat flour, or you can also use panko breadcrumbs.

Nutrition Information

Calories 308kcal (15%) Carbohydrates 33g (11%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 66mg (22%) Sodium 714mg (30%) Potassium 478mg (14%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 192IU (4%) Vitamin C 48mg (53%) Calcium 141mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 308

% Daily Value*

Calories 308kcal 15%
Carbohydrates 33g 11%
Protein 11g 22%
Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 66mg 22%
Sodium 714mg 30%
Potassium 478mg 10%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 192IU 4%
Vitamin C 48mg 53%
Calcium 141mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.