Quinoa Fritters with a Poached Egg

People often ask where I get my ideas, recipes and general inspiration to cook different meals all time. Obviously recipes books play a huge part (and I have a considerable collection of recipe books) and food magazines are also great (I love the Woolworths Taste Magazine). Pinterest, however, is a never-ending gallery of  food inspiration. I often just scroll through until I see something that catches my eye. This is how today’s recipe came into being.

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I was scrolling through Pinterest and this picture of an oozey, poached egg on a delicious looking fritter appeared between an inspirational quote and gym routine. The real thing turned out even better than I expected. A protein-packed quinoa fritter, with crispy edges and soft on the inside. I added turmeric for a bit of spice (and its AMAZING health benefits) and topped the hot fritter with some baby spinach before adding a perfectly cooked poached egg.

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Just add a dash of Sriracha and you have the perfect, protein-rich breakfast, lunch or dinner. The best part is that if you have your quinoa cooked already this meal can be on the table in less than 20 minutes!

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Quinoa Fritters with a Poached Egg

Makes 6 fritters – I served 2 fritters per person with 1 poached egg but you can do it as you please. The fritters are also great cold the next day served with a green salad.

  • 2 cups of cooked quinoa (I used a mixture of white and red quinoa)
  • 2 eggs
  • 2 Tbsp of finely chopped chives and parsley
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1 tsp ground tumeric
  • 1 cup of Panko crumbs (you can use normal bread crumbs as well)
  • Salt
  • Pepper
  • Handful of baby spinach
  • Olive oil
  • Eggs
  • Sriracha (optional)
  1. To make the fritters, combine the first 7 ingredients and season.
  2. Form the mixture into 6 even fritters
  3. Place a frying pan on medium heat and drizzle in the olive oil
  4. Fry the fritters for a few minutes on each side (you will probably have to do this in batches) until crispy on the outside and warmed all the way through.
  5. Place the fritter on a plate, top with some spinach and a poached egg and drizzle some Sriracha over the top.

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