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.
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.