This week's Wednesday with Donna Hay recipe was chosen by Chaya. She selected Donna's Broccoli Bacon and Quinoa Fritters, recipe online here.
I mixed this up a bit - I only made a half recipe, and I substituted quinoa for couscous as quinoa gives me the most excruciating gut rot. I substituted mozzarella for pecorino (yes, nothing in common except they are cheese), because that is what I had. I did splurge on some Baxter's tomato chutney to serve with my fritters. I skipped the refrigeration step - I wanted to eat!
I had these for breakfast. They were OK, a little different from what I'd normally have. However, fritters are not in general in my wheelhouse, so when the remainder are finished (I have enough for another breakfast) I probably won't make them again. However, they contain lots of tasty healthy ingredients, so if you are a fritter fan, these could be for you.
To see what Chaya, Sarah and Margaret thought of this recipe, visit their websites.
Just okay? Making mine today wit lunch.
ReplyDeleteMust get my hands on one of Donna Hay's cookbooks, see her recipes everywhere. Love this combination!
ReplyDeleteI just made mine for lunch and I will post it later in the day. We liked it a lot. I am sorry you don't get along with quinoa or it does't get along with you.
ReplyDeleteI put the batter in the refrigerator for about 15 minutes and then made the fritters. Next time, I would bake these instead of frying.
Hehe I sometimes skip the refrigeration step too. I know it makes them firmer but sometimes I get hungry! :D
ReplyDeleteI remember making something like this before with the tomato jam and all and loving them...it was a DH recipe as well. And they were fabulous. I should make them again. Your picture says I should go make them again now.
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