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Quinoa and Sweet Corn Fritters

with Avocado and Tomato Salsa





Kernels from 3 fresh corn cobs (about 2 cups)

1 cup cooked quinoa, cooled to room temperature

2 tablespoons chopped coriander leaves

2 spring onions, chopped

4 eggs, lightly whisked

1/4 cup buckwheat flour

1/2 teaspoon baking powder

Sea salt and ground black pepper

Niugini Organics coconut oil, for frying

50g rocket leaves

1 tomato, diced

2 avocados, diced

1/2 cup flat-leaf parsley, chopped

1/4 red onion, finely chopped

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1 tablespoon avocado oil



Combine the corn kernels, cooked quinoa, coriander, spring onion, eggs, flour, baking powder, salt and pepper in a large bowl. Mix well to form a chunky batter.

Fry fritters in the coconut oil, with about ¼ cup of batter forming one fritter. Cook for about 3–4 minutes on each side, until the fritters are a fantastic golden colour.

For the tomato and avocado salsa, combine the tomato, avocado, parsley and onion in a bowl and coat well with the combined vinegar, lemon juice and avocado oil.

Serve the fritters and salsa on a bed of rocket.


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