Quinoa and turmeric fritters from Deliciously Ella: 100+ Easy, Healthy, and Delicious Plant-Based, Gluten-Free Recipes (page 50) by Ella Mills (Woodward)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Perfect roast potatoes; Pan con tomate

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe suggests using the book's "Almond butter". Can substitute brown rice flour for buckwheat flour, and tahini for almond butter.

  • msimfam on December 26, 2016

    Great. Make the fritters. Don't overbake then lightly fry them to get a nice crust. Serve with a lemon aioli. I made the aioli from Crossroads cookbook, which included capers, finely chopped. There are many recipes for aioli if you don't have Crossroads. Had similar in restaurant. Going on EAT AGAIN list. I made the fritters about 1\2 inch.

  • sharpcatherine on May 13, 2015

    I made the mistake of using red quinoa, which made it far too heavy. They need to be reasonably flat in order to cook through.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.