Broccoli & cheese fritters with teriyaki tex-mex salsa

Total time 40 mins
10 mins preparation time
30 mins cooking time

Crispy one-bite vegetarian snacks made with quinoa, broccoli and cheese. So delicious dipped in the fiery hot tex-mex salsa with a teriyaki twist.

Ingredients

2 portion(s)

For the teriyaki salsa

250 g
ripe tomatoes
1 
small red or green chilli pepper
1 
small red onion
1 
clove of garlic
1 tsp
olive oil
2 tbsp
sugar
1 ½ tsp
smoked paprika powder
1 ½ pinch
cumin (cumin seeds)

For the broccoli fritters

50 g
quinoa
1 
broccoli (approx. 300 g)
1 
small shallot
1 
small clove of garlic
2 ½ tbsp
vegetable oil
2 tbsp
chickpea flour
60 g
rolled oat flakes
50 g
grated cheese
2 
small eggs
 ¾ tsp
oregano, rubbed
Freshly ground pepper
Nutritional facts (per portion): 3031 kJ  /  725 kcal
33.6 g Fat
32.8 g Protein
69.7 g Carbohydrates

Preparation

Step 1

Finely chop the tomatoes, chilli, onion and garlic and sauté in the heated oil. Sprinkle with the sugar and caramelize lightly. Add the Kikkoman teriyaki marinade and simmer the salsa uncovered for 5-10 minutes. Season the salsa with the cumin and smoked paprika powder. 

Step 2

For the broccoli fritters, prepare the quinoa according to package directions. Using a food processor, finely chop the broccoli. Finely chop the shallot and garlic. Fry the broccoli in 1 tbsp of heated oil, add the shallot and garlic, fry everything for about 15 minutes then transfer into a bowl. Mix in the quinoa, the chickpea flour, 30 g oat flakes and the cheese and let it cool down a bit. 

Step 3

Add the eggs, mix well and season the broccoli mixture with the teriyaki marinade, oregano and pepper. Shape the broccoli mixture into small patties with wet hands, coat in the remaining oat flakes, pressing them in well, fry in the remaining heated oil for 8-12 minutes on both sides until golden brown and serve with the teriyaki salsa.

Tip

If you want to make it more quickly, just add some teriyaki marinade to a ready-made salsa and serve with the fritters.

The fritters also taste great with courgette or cauliflower instead of broccoli.

Recipe-ID: 1053

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Finely chop the tomatoes, chilli, onion and garlic and sauté in the heated oil. Sprinkle with the sugar and caramelize lightly. Add the Kikkoman teriyaki marinade and simmer the salsa uncovered for 5-10 minutes. Season the salsa with the cumin and smoked paprika powder. 

For the broccoli fritters, prepare the quinoa according to package directions. Using a food processor, finely chop the broccoli. Finely chop the shallot and garlic. Fry the broccoli in 1 tbsp of heated oil, add the shallot and garlic, fry everything for about 15 minutes then transfer into a bowl. Mix in the quinoa, the chickpea flour, 30 g oat flakes and the cheese and let it cool down a bit. 

Add the eggs, mix well and season the broccoli mixture with the teriyaki marinade, oregano and pepper. Shape the broccoli mixture into small patties with wet hands, coat in the remaining oat flakes, pressing them in well, fry in the remaining heated oil for 8-12 minutes on both sides until golden brown and serve with the teriyaki salsa.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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