Broccoli Cheddar Jalapeno & Quinoa Fritters ~ Served with Lime Wedges and Lite Sour Cream:

Jilly Inspired
January 25, 2013


  • 1 generous cup of cooked broccoli, slightly cooled and diced into very small pieces. I usually steam it or boil it until bright green and tender.
  • 4-6 scallions, finely diced
  • 1 jalapeño pepper, minced
  • 2 cups cooked and cooled quinoa
  • 1-2 limes, zest one and reserve the zest.
  • 1/4 cup or a small handful of chopped fresh parsley or cilantro (optional)
  • 1/2 cup grated cheddar cheese or cheese of your choice.
  • 2 large eggs
  • 2 tablespoons milk
  • 1/3 to 1/2 cups of Pamela’s Gluten Free Baking Mix or self rising flour (see notes)
  • sea salt to taste
  • olive oil or neutral tasting oil for pan frying
  •  To Serve: lime wedges, sour cream, Greek yogurt and/or salsa

Directions, here


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