Last Updated on December 3, 2017 by Chef Mireille
Here is a great appetizer to serve at your upcoming holiday party. You can make them smaller so they can serve as a great finger food snack! Although this version has pancetta, you can omit it to make a Vegetarian version of the fritter. Inspired by an Australian celebrity chef Donna Hay recipe, I made several changes to the original because of what I had on hand and created this version. Whether you choose to do Donna’s original recipe or my adapted version, I am sure you will love these.
Although I used pancetta (Italian bacon) in this version, you can substitute any Italian cured meat like sopressata or coppa. Even a nice spicy pepperoni would add an awesome flavor!
Looking for other appetizers to serve at your holiday party? Try these!
Party Finger Food
- Baked Paneer Potato Samosas
- Smoked Gouda Chayote Tarts
- Latkes – Potato Pancakes
- Chicken Pakora
- Fish Cakes
- Dandelion Einkorn Savory Brownies
- Knish
- Kenyan Potato Bhajia
- Lobia Vada – Indian Black Eyed Pea Fritters
- Hush Puppies
Yield: 22 fritters
Ingredients:
1 1/2 oz. Italian cured meats (I used coppa and sopressata), chopped
1 cup quinoa
1 1/2 cups water
7 ounces broccoli, steamed and chopped
1 15 oz. can small white beans
1 15.5 oz. can chickpeas
1/4 cup mozzarella cheese, grated
1/4 cup pecorino romano cheese, grated
1 egg, beaten
1/4 cup cilantro leaves, firmly packed
1 teaspoon salt
black pepper, to taste
2 tablespoons oil
Soak quinoa and water for 15 minutes. Bring to a boil. Reduce to a simmer and cook for 10-15 minutes, until all the liquid has been absorbed.
In a food processor, coarsely puree beans, broccoli and cilantro.
Add egg and mix again for 30 seconds to form a smooth puree.
Transfer to a large bowl. Add quinoa, cheeses and a generous amount of black pepper. Add cured meats and salt. Mix to combine.
Take about 2 1/2 tablespoons for each fritter and form into patties about 2 1/2″ inches in diameter and 1/2″ thick. Put in refrigerator for 20 minutes.
In a large skillet, heat oil. Put just enough oil to coat the bottom of the pan.
Fry until golden brown on both sides, adding additional oil when necessary. Drain on paper towels and serve.
You can use a flavored raita, chutney or aioli to complement these fritters. Try my Spicy Corn Aioli here.
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Chef Mireille
What a great use for quinoa. I love little fritters with their crispy outsides–these look really tasty. 😉
Yum yum
Your fritters look so crisp and delicious – I would be happy to see these on a party platter!
wow that an very very healthy and delicious combo 🙂 fritters looks super yumm !!
These fritters sound really unique and tasty. I tend to gravitate towards fritter recipes just because they are so fun to eat. I love all the ingredients in this recipe. Looks delicious!
A delicious and healthy snack! I have yet to try cooking with quinoa.
These fritters would be great dipped in my favourite chilli sauce!
Happy New Year!
Delicious n healthy snack!!! Love to pair it with some spicy chutney! !!
I made some green pea and quinoa fritters a while back from the Donna Hay spring magazine, which were really crispy and delicious, so I would definitely like to give these ones a try. I love the idea of broccoli and cured meats and cheese – great changes you made.