A very different but delicious creation of Greek-inspired vegetarian fritters made with halloumi and quinoa - sun-dried tomato dipping sauce included.
Course Appetizer, Main Course
Cuisine Modern Greek
Prep Time 25minutes
Cook Time 20minutes
Total Time 45minutes
Servings 25fritters
Calories 61kcal
Author Peter G
Ingredients
For the fritters:
½red capsicumfinely diced
1red onionfinely diced
3clovesgarlic
1cupcooked quinoa
250ghalloumi cheesegrated
2eggslightly beaten
1cupflat-leaf parsleyfinely chopped
½cupmintfinely chopped
2tbspdillfinely chopped
1tspground cumin
4tbsptapioca flour
¼cupalmond meal
1tspsalt
1tspwhite pepper
For The dip:
100gsun-dried tomatoes
50gwalnutsshelled
1tbspmolassesGreek grape molasses you can substitute with pomegranate molasses
1pinchsalt
1pinchpepper
60mlolive oilextra virgin
Instructions
For the fritters:
Preheat your oven to 190 deg C and line a baking tray with baking paper.
In a hot pan with a little olive oil, sauté the capsicum, onions and garlic for 3 mins until softened. Set aside and allow to cool completely.
In a large bowl combine the cooked quinoa, the softened capsicum/onion/garlic, halloumi cheese, eggs, herbs, cumin, tapioca, almond meal and seasoning. Mix well with your hands, cover and place in the fridge for half an hour.
Using wet hands roll into 24 equal-sized balls. Place on a baking tray and cook for 20 mins, making sure to turn the tray around halfway through.
Allow to cool for 10 mins before serving with semi-dried tomato dip.
For the dip:
Combine all the ingredients in a food processor and blend until smooth. Garnish with extra chopped walnuts and serve immediately with the quinoa keftedes.
Notes
The technique to get a round ball is a little "tricky". Once you have the mixture in your palm form into a round shape and "cup" with your other hand.