This weeks Food Matters Project recipe was chosen by Aura of Dinner With Aura. Aura chose Mark Bittman's recipe for Sweet Potato and Corn Fritters with Thai Dipping Sauce. Mark's recipe sounds fantastic and you can find it here but I was thinking along the line of football snacks. I had leftover chicken and quinoa in the fridge so Buffalo Chicken and Quinoa Fritters sounded perfect.
Cooked quinoa is combined with cooked chicken, finely diced onion, and a mixture of cheddar cheese and blue cheese. Add your favorite hot sauce, an egg, and some crunchy panko crumbs and you are ready to fry. The fritters are lightly fried until golden and crispy. Serve with carrot and celery sticks and blue cheese dressing for the ideal game day snack, appetizer or light lunch. This recipe is so adaptable. Leave out the chicken and just make cheesy quinoa fritters. Don't like blue cheese? Substitute any cheese inside. Bottom line, quinoa makes the best fritters!
For the other members creative takes on this recipe visit our website here.
Buffalo Chicken Quinoa Fritters
1/2 cup quinoa, rinsed
1 cup water
1 cup chicken, cooked and shredded
1/4 cup hot sauce or to taste
1/4 cup onion, finely diced
1/2 cup cheddar, shredded
1/4 cup blue cheese, crumbled
1/4 cup panko breadcrumbs
salt and pepper to taste
oil for frying
Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool enough to handle.
Mix the cooked quinoa with the chicken, hot sauce, onion, cheddar cheese, blue cheese, egg, breadcrumbs, salt and pepper, adding more breadcrumbs if required to allow it to hold its shape.
Heat the oil in a pan over medium heat.
Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.
Recipe from Closet Cooking.com