Quinoa and Roasted Carrot Fritters with Warm Feta Dill Cream and Cucumber

Name: Quinoa and Roasted Carrot Fritters with Warm Feta Dill Cream and Cucumber
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 14 oz carrots; 2/3 cup uncooked quinoa; 1 cup water; 1/2 cup scallions; 2 cloves garlic; 2 large eggs; 1/2 cup oat flour; 1/3 cup grated Parmesan cheese; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 4 oz feta cheese; 1/2 cup plain Greek yogurt; 3 tbsp milk; 2 tbsp fresh dill; 1 1/2 cups cucumber; 2 tbsp lemon juice; 1 tsp lemon zest

An original vegetarian dish of golden quinoa, roasted carrot, and scallion fritters, served with a warm feta-yogurt dill cream and a fresh cucumber lemon salad. It combines a crisp exterior, tender center, and a creamy herbal contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

VegetarianHigh Protein

Ingredients

Adjust servings

400 g carrots (peladas and grated gruesas)
120 g uncooked quinoa (enjuagada)
240 ml water (for cocer the quinoa)
60 g scallions (chopped fina)
2 cloves garlic (1 clove grated for the tortitas and 1 clove grated for the cream)
2 units eggs (batidos)
50 g oat flour (si es necesario, usar certificada without gluten)
35 g grated Parmesan cheese (for the mezcla of tortitas)
2 g ground cumin
2 g sweet paprika
6 g salt (divided to taste)
2 g black pepper (divided to taste)
45 ml olive oil (divided entre asado and cocción)
120 g feta cheese (desmenuzado)
120 g plain Greek yogurt
45 ml milk (for aligerar the cream)
8 g fresh dill (chopped)
180 g cucumber (en medias lunas finas)
30 ml lemon juice (divided)
2 g lemon zest

Nutrition facts

per serving

373 kcal

Calories

17.2 g

Protein

28.4 g

Carbs

21.1 g

Fat

4.6 g

Fiber

23.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Toss the grated carrots with 1 tablespoon olive oil, half of the ground cumin, half of the sweet paprika, 1/2 teaspoon salt, and a little black pepper. Spread on a baking tray and roast for 18 minutes, stirring halfway through, until tender with lightly browned edges.
2
2. Meanwhile, place the quinoa in a saucepan with the water. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the water is absorbed. Remove from the heat, let stand for 5 minutes, and fluff with a fork so it cools slightly.
3
3. In a large bowl, combine the cooked quinoa, roasted carrots, scallions, 1 grated garlic clove, beaten eggs, oat flour, grated Parmesan cheese, the remaining ground cumin, the remaining sweet paprika, 1/2 teaspoon salt, and black pepper to taste. Mix well and let stand for 5 minutes so the mixture firms up.
4
4. In another bowl, make the warm cream by mixing the crumbled feta cheese, plain Greek yogurt, milk, the other grated garlic clove, fresh dill, 1 tablespoon lemon juice, lemon zest, and a pinch of black pepper. Transfer to a small saucepan and warm over very low heat for 2 to 3 minutes, without boiling, stirring until creamy.
5
5. Toss the cucumber with the remaining 1 tablespoon lemon juice, a pinch of salt, a little black pepper, and 1 teaspoon olive oil. Set aside as a fresh salad for serving.
6
6. Heat 2 tablespoons olive oil in a large skillet over medium heat. Shape the quinoa and carrot mixture into 8 compact fritters. Cook for 3 to 4 minutes per side until deeply golden and firm. If needed, cook in batches and add a few extra drops of olive oil.
7
7. Serve the fritters hot over or alongside spoonfuls of the warm feta dill cream, and finish with the lemon cucumber salad on top or on the side.
8
8. If you want to keep the fritters warm while finishing the batches, place them on a tray in the oven at 120 °C / 250 °F for up to 10 minutes.

Chef tips

For firmer fritters, let the quinoa cool before mixing. If the mixture feels too wet, add 1 to 2 extra tablespoons of oat flour. Warm the cream gently so the yogurt does not split.

Substitutions

You can swap the dill for parsley or mint. Parmesan can be replaced with a similar aged vegetarian hard cheese. Oat flour can be replaced with fine breadcrumbs if you do not need a gluten-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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