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Cheesy quinoa rissoles

by Clare Deville (follow)
Editor in Chief of www.healthyhints.com.au
Healthy Recipes (298)      Gluten Free (118)     
These nutritious rissoles are ridiculously tasty, easy to make, and will be a huge hit with the whole family.

3/4 cup uncooked quinoa
1/2 large zucchini, finely grated
2 eggs
1 cup grated cheddar cheese
1 tablespoon parmesan cheese, finely grated
1 small brown onion
1 tablespoon plain flour (I use besan but you can use any gluten free flour - or plain flour if it doesn't need to be gluten-free)
1 tablespoon fresh herbs, chopped (I use parsley, thyme, rosemary and basil)
Salt and pepper

Cook the quinoa in one and a half cups of water - bring to the boil then reduce to a simmer until water evaporated. Turn heat off and leave the lid on until you're ready to use it, and it will fluff up nicely.
Add the eggs to a medium to large bowl and whisk lightly.
Add to the bowl all the other ingredients (add the flour last) and mix together.

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Add the cooked quinoa to the mix and stir through.
Heat some olive oil or ghee in a large fry pan on a medium to high heat.
Using a spoon to measure each rissole, take the mix in your hand, roll into a ball, add to the fry pan and flatten with the spoon.
Cook until golden brown on both sides.

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Serve with a side salad such as this wild rocket green salad with dukkah, and enjoy!

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[ Submit a Comment ]
Yummy! We love quinoa. These must taste amazing.
Can you tell me how many eggs are in rissoles? I am salivating just thinking about making these nutritious delights but I can't see how many eggs I need. I'm not the best cook, so I have to follow things to the letter! :)
Thank you for sharing.
Hi Selina

Oops! It's 2 eggs - I've added it to the recipe, thanks for letting me know!

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