Perfect for brunch, lunch or dinner. It’s quick and easy and suitable for vegetarians. And a great way to use any leftover quinoa.

Serves 2-3


  • 2-4 Tbsp ghee
  • 1 cup cooked quinoa
  • 3 medium eggs (replace with mashed potato for vegan)
  • 1 medium carrot, grated
  • 1 small onion, finely chopped
  • 1 Tbsp chives, chopped
  • 1 Tbsp coriander, chopped
  • 1/4 cup of almond meal
  • Salt and pepper, to taste

Ingredients for garlic aioli

  • 1/2 cups blanched almonds or cashews, soaked for a minimum 4 hours
  • 1-2 cloves garlic, minced
  • 1 Tbsp Dijon mustard
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1/4-1/2 cup water, as needed
  • 1/4 tsp sea salt


  • Mix all fritter ingredients in bowl.
  • Add 2 Tbsp coconut oil to medium fry pan on moderate heat.
  • Using soup spoon, scoop out fritter mixture and place in fry pan and flatten a little. Place as many as can in fry pan, making sure the edges don’t touch.
  • Cook for few minutes on each side, until lightly golden and drain on paper towels.
  • Then repeat until you use up all fritter mixture. You may need to add more ghee in between batches.
  • To make dipping sauce, place all ingredients (except the water) in high speed blend and blend until well combined. Then slowly add water and blend until garlic aioli has creamy consistency.

Serve and enjoy.