Broccoli, bacon and quinoa fritters from Donna Hay Magazine, Apr/May 2012 (#62) (page 55)

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Notes about this recipe

  • MissKoo on July 11, 2021

    I've become a big fan of quinoa cakes as a go-to breakfast-lunch-snack, even dinner w/ salad. These make up about a dozen if you make them with approximately quarter cup of quinoa mix, about double the size recipe specifies. The good news is they are very tasty with that hit of bacon (used some of the bacon fat for frying too). Would be very good topped with an egg. The downside is that they are extremely crumbly, even after squeezing them together and keeping in fridge for several hours before frying. About 25% of mine fell completely apart in the fry pan, or trying to flip over. Will try them with an additional egg next time and perhaps some grated cheese for better binding. Used small white beans in lieu of cannellini beans.

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