QUINOA & ZUCCHINI 'ROSTI' FRITTERS
Servings: 6
Ingredients
Glug of NOMU Extra Virgin Olive Oil
1 shallot, peeled and finely diced
1 clove garlic, peeled and minced
½ tsp NOMU Moroccan Rub
350g zucchini, grated
1½ cups cooked quinoa
¼ cup self-raising flour
2 eggs, lightly beaten
NOMU Sea Salt, to taste
Sunflower oil, for frying
Crème fraiche, to serve
Directions
Heat a glug of Olive Oil in a large frying pan. Add the diced shallot and sauté until softened. Add the garlic and the NOMU Moroccan Rub and sauté for a further minute, then remove from the heat.
Place the grated zucchini, cooked quinoa, flour and eggs in a large bowl and stir to combine thoroughly. Add the cooked shallot mixture and season with Sea Salt.
In a large pan, heat enough sunflower oil for shallow frying. Using a tablespoon, spoon the zucchini mixture into the oil and gently flatten slightly with the back of the spoon. Fry the cakes in batches until they are golden and crisp, which should take no more than a minute on each side. Remove with a slotted spoon or stainless steel spatula and drain on kitchen paper. Continue until all of the batter has been used.
Serve the rostis warm with crème fraiche and lemon wedges.
Ingredients
Glug of NOMU Extra Virgin Olive Oil
1 shallot, peeled and finely diced
1 clove garlic, peeled and minced
½ tsp NOMU Moroccan Rub
350g zucchini, grated
1½ cups cooked quinoa
¼ cup self-raising flour
2 eggs, lightly beaten
NOMU Sea Salt, to taste
Sunflower oil, for frying
Crème fraiche, to serve
Directions
Heat a glug of Olive Oil in a large frying pan. Add the diced shallot and sauté until softened. Add the garlic and the NOMU Moroccan Rub and sauté for a further minute, then remove from the heat.
Place the grated zucchini, cooked quinoa, flour and eggs in a large bowl and stir to combine thoroughly. Add the cooked shallot mixture and season with Sea Salt.
In a large pan, heat enough sunflower oil for shallow frying. Using a tablespoon, spoon the zucchini mixture into the oil and gently flatten slightly with the back of the spoon. Fry the cakes in batches until they are golden and crisp, which should take no more than a minute on each side. Remove with a slotted spoon or stainless steel spatula and drain on kitchen paper. Continue until all of the batter has been used.
Serve the rostis warm with crème fraiche and lemon wedges.
Ingredients
Glug of NOMU Extra Virgin Olive Oil
1 shallot, peeled and finely diced
1 clove garlic, peeled and minced
½ tsp NOMU Moroccan Rub
350g zucchini, grated
1½ cups cooked quinoa
¼ cup self-raising flour
2 eggs, lightly beaten
NOMU Sea Salt, to taste
Sunflower oil, for frying
Crème fraiche, to serve
Directions
Heat a glug of Olive Oil in a large frying pan. Add the diced shallot and sauté until softened. Add the garlic and the NOMU Moroccan Rub and sauté for a further minute, then remove from the heat.
Place the grated zucchini, cooked quinoa, flour and eggs in a large bowl and stir to combine thoroughly. Add the cooked shallot mixture and season with Sea Salt.
In a large pan, heat enough sunflower oil for shallow frying. Using a tablespoon, spoon the zucchini mixture into the oil and gently flatten slightly with the back of the spoon. Fry the cakes in batches until they are golden and crisp, which should take no more than a minute on each side. Remove with a slotted spoon or stainless steel spatula and drain on kitchen paper. Continue until all of the batter has been used.
Serve the rostis warm with crème fraiche and lemon wedges.
Ingredients
Glug of NOMU Extra Virgin Olive Oil
1 shallot, peeled and finely diced
1 clove garlic, peeled and minced
½ tsp NOMU Moroccan Rub
350g zucchini, grated
1½ cups cooked quinoa
¼ cup self-raising flour
2 eggs, lightly beaten
NOMU Sea Salt, to taste
Sunflower oil, for frying
Crème fraiche, to serve
Directions
Heat a glug of Olive Oil in a large frying pan. Add the diced shallot and sauté until softened. Add the garlic and the NOMU Moroccan Rub and sauté for a further minute, then remove from the heat.
Place the grated zucchini, cooked quinoa, flour and eggs in a large bowl and stir to combine thoroughly. Add the cooked shallot mixture and season with Sea Salt.
In a large pan, heat enough sunflower oil for shallow frying. Using a tablespoon, spoon the zucchini mixture into the oil and gently flatten slightly with the back of the spoon. Fry the cakes in batches until they are golden and crisp, which should take no more than a minute on each side. Remove with a slotted spoon or stainless steel spatula and drain on kitchen paper. Continue until all of the batter has been used.
Serve the rostis warm with crème fraiche and lemon wedges.
