Name: Quinoa, bulgur wheat and cavolo nero fritters
Total time: 1500 s
Yield: 4
Ingredients: 250 gram mixed quinoa and bulgur wheat; 1 bag cavolo nero; 1/2 red onion; 2 clove garlic; 1/2 teaspoon cumin seeds; 2 egg; 3 tablespoon plain flour; to taste salad; 1 lemon; 100 gram houmous; 150 gram Greek yogurt; 1 pinch chilli flakes

Step 1

Cook the quinoa and bulgur wheat mix (250 g) in salted boiling water for 15 minutes. Drain in a sieve and refresh under running water until completely cool, then drain thoroughly again.

Step 2

Tip the cavolo nero (1 bag) , onion (1/2) , garlic (2 cloves) and cumin seeds (as needed) into a food processor and whizz until finely chopped. Add the cooked grains, eggs (2) , flour (25 g) and 1/2 tsp sea salt and whizz again, until everything is well combined and some of the grains have broken up a bit.

Step 3

Line a tray with kitchen paper. Place a large frying pan over a high heat and pour in enough vegetable oil to cover the base. Using a soup spoon, lower heaped spoonfuls of the mixture into the hot oil, spacing them out well and flattening them slightly. Fry for about 3-4 minutes on each side until golden and cooked through. Transfer to the kitchen paper and repeat with the remaining mixture.

Step 4

Meanwhile, make a dip by combining the yogurt (150 g) and houmous (100 g) and seasoning with chilli flakes (1 pinch) to taste. Serve the fritters with the dip, a green salad (to taste) and lemon (1) .

Quinoa, bulgur wheat and cavolo nero fritters

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