Beetroot, corn & quinoa fritters

This colourful dish brightens up any plate, plus it’s packed with healthy veggie goodness. This recipe calls for pre-cooked quinoa so it’s a great dish to use up leftovers. If you don’t have any quinoa pre-cooked, simply boil some up before making the fritters.

Serves: 4


240g tinned beetroot, drained 1 cup of pre-cooked quinoa 120g tinned corn, drained 2 spring onions, finely chopped 1/4 cup gluten free plain flour 2 tablespoons of parmesan cheese 2 eggs

salt and pepper 1 avocado, sliced (optional)


Place the beetroot in a large bowl and mash until smooth.

Next, add the remaining ingredients to the bowl and mix until well combined.

Roll the mixture into roughly 12 patties, and cook in a non-stick pan on a medium heat. Flip after around 2 minutes on each side, or when golden.

Enjoy the fritters by themselves, or top with sliced avocado.

#breakfast #vegetarian