social nesting

About ten years ago, my friend Daisy was recounting to me how someone brought a quinoa salad to her annual pot luck, and we both laughed at the fact that this person probably wouldn’t get a subsequent invite.

For in its infancy of common culinary popularity, quinoa – with its grainy mouth feel and faint whiff of wet hippy – did not come to mind when one thought “party dish”.

Well I take it back. Either quinoa has grown up or I have grown up (but still look the same), but in ten years, it has become a common side or salad base in my house. And never better than in the form of a breakfast fritter as devised by my very talented husband.

Starting with this recipe at Taste.com.au, B adapted the socks off of it to create a breakfast fritter that I demand on an almost weekly basis and will definitely be having this coming Easter weekend.

QUINOA CORN FRITTERS
makes between 8 and 10 fritters

130g (2/3 cup) cooked quinoa
1 egg
6 spring onions, chopped
100g cooked sweetcorn
3 teaspoons of black onion seeds
½ tsp salt
½ tsp pepper
35g (1/4 cup) plain flour
Oil for frying

In a medium bowl, mix everything but the flour and oil until well combined. Mix in the flour (mixture might be a bit stiff).
Heat the oil in a frying pan. Make golf-ball sized portions of the batter, flatten and fry for about 2 minutes each side, then drain on a sheet of kitchen roll before serving.

Serve with bacon to rousing appreciation…