Quinoa, kale and preserved lemon fritters from The New Easy (page 93) by Donna Hay

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Notes about this recipe

  • MissKoo on April 25, 2021

    My single preserved lemon chopped up equaled 2 1/2 to 3 tablespoons, more than recipe calls for but I used it all and it seemed to provide just the right level of citrus. Would consider adding sautéed or roasted garlic and/or herbs. Served with some yogurt mixed with sumac and Italian lemon olive oil, salt and pepper in lieu of suggested tzatziki. Using 1/4 cup measure, recipe made 17 fritters. Found them quite tasty and will use with a fried egg for breakfast (bacon, sausage, or pancetta would be nice adds) or just reheated as a quick lunch or dinner with a simple salad. The kind of healthy grab and go leftover easily enhanced that makes the time it takes to put these together initially worth it.

  • Dishyrishie on November 07, 2015

    Need to boost the flavour; maybe more preserved lemon or some herbs. Allow time for the patties to set before pan frying.

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