Serves 4
INGREDIENTS
- ½ cup red quinoa, rinsed well
- ¼ cup olive oil
- 1 small brown onion, finely chopped
- 1 tsp fennel seeds
- 150g sweet potato, coarsely grated
- 2 eggs, lightly beaten
- ¼ cup plain flour
- ¼ cup chopped fresh flat-leaf parsley leaves
- Watercress and fresh flat-leaf parsley sprigs, to serve
METHOD
- Cook quinoa in a large saucepan of boiling water for 12 minutes or until tender. Drain well. Transfer to a large bowl.
- Meanwhile, heat half the oil in a 20cm non-stick frying pan over high heat. Add onion, fennel seeds and sweet potato. Cook, stirring occasionally, for 3 minutes or until potato is tender.
- Add sweet potato mixture, egg, flour and parsley to quinoa. Season with salt and pepper. Stir to combine.
- Preheat grill on medium-high. Add remaining oil to pan. Heat over medium heat. Spoon quinoa mixture into pan, spreading to cover base of pan. Level top.
- Cook, covered, for 5 minutes or until fritter is almost set. Remove cover. Transfer pan to grill. Grill for 2 minutes or until the top is set and golden. Stand in pan for 3 minutes.
- Turn out onto a serving plate. Cut into wedges. Serve sprinkled with parsley sprigs.
Approx. per serve: 1274kJ | fat total 18.2g | saturated fat 2.9g | fibre 2.9g | protein 8g | carbs 25.9g
