Broccoli & cheese fritters with teriyaki tex-mex salsa
Crispy one-bite vegetarian snacks made with quinoa, broccoli and cheese. So delicious dipped in the fiery hot tex-mex salsa with a teriyaki twist.
Ingredients
For the teriyaki salsa
For the broccoli fritters
Preparation
Step 1
Finely chop the tomatoes, chilli, onion and garlic and sauté in the heated oil. Sprinkle with the sugar and caramelize lightly. Add the Kikkoman teriyaki marinade and simmer the salsa uncovered for 5-10 minutes. Season the salsa with the cumin and smoked paprika powder.
Step 2
For the broccoli fritters, prepare the quinoa according to package directions. Using a food processor, finely chop the broccoli. Finely chop the shallot and garlic. Fry the broccoli in 1 tbsp of heated oil, add the shallot and garlic, fry everything for about 15 minutes then transfer into a bowl. Mix in the quinoa, the chickpea flour, 30 g oat flakes and the cheese and let it cool down a bit.
Step 3
Add the eggs, mix well and season the broccoli mixture with the teriyaki marinade, oregano and pepper. Shape the broccoli mixture into small patties with wet hands, coat in the remaining oat flakes, pressing them in well, fry in the remaining heated oil for 8-12 minutes on both sides until golden brown and serve with the teriyaki salsa.
Tip
If you want to make it more quickly, just add some teriyaki marinade to a ready-made salsa and serve with the fritters.
The fritters also taste great with courgette or cauliflower instead of broccoli.
Recipe-ID: 1053
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Finely chop the tomatoes, chilli, onion and garlic and sauté in the heated oil. Sprinkle with the sugar and caramelize lightly. Add the Kikkoman teriyaki marinade and simmer the salsa uncovered for 5-10 minutes. Season the salsa with the cumin and smoked paprika powder.
For the broccoli fritters, prepare the quinoa according to package directions. Using a food processor, finely chop the broccoli. Finely chop the shallot and garlic. Fry the broccoli in 1 tbsp of heated oil, add the shallot and garlic, fry everything for about 15 minutes then transfer into a bowl. Mix in the quinoa, the chickpea flour, 30 g oat flakes and the cheese and let it cool down a bit.
Add the eggs, mix well and season the broccoli mixture with the teriyaki marinade, oregano and pepper. Shape the broccoli mixture into small patties with wet hands, coat in the remaining oat flakes, pressing them in well, fry in the remaining heated oil for 8-12 minutes on both sides until golden brown and serve with the teriyaki salsa.
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