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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.
Teriyaki Marinade
Marinades, Dressings & Dips
Main courses
Vegetables
Mexican
Vegetarian kitchen
Snacks
Total time
40 mins
Preparation time:
10 mins
Cooking time:
30 mins
Nutrition facts (per portion):
3031 kJ / 725 kcal
Fat:
33,6 g
Protein:
32,8 g
Carbohydrates:
69,7 g
Ingredients for 2 portion(s)
For the teriyaki salsa
- 250 g ripe tomatoes
- 1 small red or green chilli pepper
- 1 small red onion
- 1 clove of garlic
- 1 tsp olive oil
- 2 tbsp sugar
- 2-3 tbsp Kikkoman teriyaki marinade
- 1-2 tsp smoked paprika powder
- 1-2 pinches of cumin (cumin seeds)
For the broccoli fritters
- 50 g quinoa
- 1 broccoli (approx. 300 g)
- 1 small shallot
- 1 small clove of garlic
- 2-3 tbsp vegetable oil
- 2 tbsp chickpea flour
- 60 g rolled oat flakes (approx. 5-6 tbsp)
- 50 g grated cheese (about 4 tbsp.)
- 2 small eggs
- 3-4 tbsp. Kikkoman teriyaki marinade
- ¾ tsp oregano, rubbed
- Freshly ground pepper
Preparation
- 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.
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.
Used products in this recipe
Total time
40 mins
Preparation time:
10 mins
Cooking time:
30 mins
Nutrition facts (per portion):
3031 kJ / 725 kcal
Fat:
33,6 g
Protein:
32,8 g
Carbohydrates:
69,7 g
Ingredients for 2 portion(s)
For the teriyaki salsa
- 250 g ripe tomatoes
- 1 small red or green chilli pepper
- 1 small red onion
- 1 clove of garlic
- 1 tsp olive oil
- 2 tbsp sugar
- 2-3 tbsp Kikkoman teriyaki marinade
- 1-2 tsp smoked paprika powder
- 1-2 pinches of cumin (cumin seeds)
For the broccoli fritters
- 50 g quinoa
- 1 broccoli (approx. 300 g)
- 1 small shallot
- 1 small clove of garlic
- 2-3 tbsp vegetable oil
- 2 tbsp chickpea flour
- 60 g rolled oat flakes (approx. 5-6 tbsp)
- 50 g grated cheese (about 4 tbsp.)
- 2 small eggs
- 3-4 tbsp. Kikkoman teriyaki marinade
- ¾ tsp oregano, rubbed
- Freshly ground pepper