Quinoa fritters with broccoli
200 g (2 1/2 cups) white quinoa
200 g (4 1/2 cups) broccoli florets
1/2 shredded leek
200 g of goat cheese
2 cups rolled oats
salt and pepper
2 tbsp olive oil for frying
Boil the quinoa. Pour off the water and allow the quinoa to cool. Add broccoli florets in a food processor and mix intermittently to rice-like texture. Pour it in a bowl along with the quinoa and other ingredients. Stir with a ladle so that all mixes. Set in the fridge and let rest for 30 minutes.
Take out the mixture and form 12 fritters. Heat the oil in a fry pan over medium heat. Add 4 fritters at a time into the pan and fry them for 3-4 minutes, or until golden. Turn them carefully and fry them on the other side for another 2-3 minutes. Drain on paper towels.
Serve the fritters with baked sweet potato, salad and garlic yogurt (yogurt, garlic, salt & pepper and herbs of choise)