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These crispy cheesy Broccoli Fritters are made with quinoa, broccoli, fontina cheese served with an amazing roasted garlic dip.  Great as an appetizer,  a side with grilled chicken or fish, or serve as a light main.

These crispy cheesy Broccoli Fritters are made with quinoa, broccoli, fontina cheese served with an amazing roasted garlic dip

These golden Broccoli Fritters are crispy and delicious and they make a great appetizer.

The best part about these patties – the quinoa is mixed with Fontina cheese and broccoli which give them a great combo of flavors.  They’re lightly crispy on the outside and tender and and a little cheesy on the inside, and I just love the chunks and wee bit of flecks of broccoli.  

As for this amazing dip, an entire head of roasted garlic is smashed into and blended with Greek yogurt (though you could use real mayonnaise or sour cream if you prefer).  There’s nothing better than a good dip, is there!?  

Ingredients

For the Cheesy Broccoli Fritters

  • 2 cups cooked quinoa
  • 1 cup organic broccoli, cut into small pieces
  • 2/3 cup Fontina cheese
  • 2 green onions, sliced thin
  • 1 free-range brown egg, lightly beaten
  • 3 tablespoons brown rice flour (or all-purpose gluten-free flour)
  • 2-3 tablespoons extra-virgin olive oil
  • pinch of sea salt and freshly ground black pepper

For the Roasted Garlic Dip

  • 3/4 cup Greek yogurt
  • 1 head roasted garlic
  • 1 green onion, minced (white and light green parts only)
  • 1 tablespoon fresh cilantro, chopped

Directions

Cheesy Broccoli Fritters

  1. Preheat oven to 350 degrees.
  2. Follow the directions on the package.  As the quinoa finishes cooking, turn off the heat and add the chopped broccoli to the top of the quinoa.  Place the lid back on the pot.  Let the broccoli steam cook until the quinoa cools completely.
  3. In a large mixing bowl, add the cooked quinoa, broccoli, fontina cheese, green onions, brown rice flour, egg, salt and pepper.  Using a fork or spatula, lightly mix the ingredients.
  4. Over medium-low heat, pour oil into a large skillet.
  5. Using 1/4 cup measuring cup, scoop the quinoa mixture into your hands and form into patties.  Slightly flatten.
  6. Cook quinoa cakes for about 5 minutes on each side.
  7. Transfer to a cookie sheet.
  8. Repeat with the remaining patties until all of the cakes have been cooked.
  9. Transfer the quinoa patties to the oven and bake for 7 – 10 minutes until the patties are golden on the outside and heated through.

Roasted Garlic Dip

  1. In a small bowl add the yogurt, roasted garlic cloves, onion and cilantro.
  2. Using a fork or wooden spoon, blend until well incorporated.
  3. Season with sea salt and pepper to taste.
  4. Refrigerate up to 1 hour to enhance the flavor.

 

More Appetizer Recipes

 

Cheesy Quinoa Broccoli Patties
Yield: 8 patties

Cheesy Quinoa Broccoli Patties

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

If you like quinoa…you’re going to want to have these Cheesy Quinoa Broccoli Patties in your life! I serve them with an amazing Roasted Garlic Dip which takes these patties over the top!

Ingredients

  • 2 cups cooked quinoa
  • 1 cup organic broccoli, cut into small pieces
  • 2/3 cup Fontina cheese
  • 2 green onions, sliced thin
  • 1 free-range brown egg, lightly beaten
  • 3 tablespoons brown rice flour (or all-purpose gluten-free flour)
  • 2-3 tablespoons extra-virgin olive oil
  • pinch of sea salt and freshly ground black pepper
  • 3/4 cup Greek yogurt
  • 1 head roasted garlic
  • 1 green onion, minced (white and light green parts only)
  • 1 tablespoon fresh cilantro, chopped

Instructions

Cheesy Quinoa Broccoli Patties
  1. Preheat oven to 350 degrees.
  2. Follow the directions on the package. As the quinoa finishes cooking, turn off the heat and add the chopped broccoli to the top of the quinoa. Place the lid back on the pot. Let the broccoli steam cook until the quinoa cools completely.
  3. In a large mixing bowl, add the cooked quinoa, broccoli, fontina cheese, green onions, brown rice flour, egg, salt and pepper. Using a fork or spatula, lightly mix the ingredients.
  4. Over medium-low heat, pour oil into a large skillet.
  5. Using 1/4 cup measuring cup, scoop the quinoa mixture into your hands and form into patties. Slightly flatten.
  6. Cook quinoa cakes for about 5 minutes on each side.
  7. Transfer to a cookie sheet.
  8. Repeat with the remaining patties until all of the cakes have been cooked.
  9. Transfer the quinoa patties to the oven and bake for 7 - 10 minutes until the patties are golden on the outside and heated through.
Roasted Garlic Dip
  1. In a small bowl add the yogurt, roasted garlic cloves, onion and cilantro.
  2. Using a fork or wooden spoon, blend until well incorporated.
  3. Season with sea salt and pepper to taste.
  4. Refrigerate up to 1 hour to enhance the flavor.
© Deborah
Category: Dinner