Well, I think I am finally coming down off my book launch high. Fatigue is starting to get the better of me, so I thought I better get this post ready for you before I retire to the couch.
We had a great time at the launch of The low FODMAP cookbook yesterday, and it was so nice to greet new friends and put some faces to names that I have met via lowfodmap.com. We enjoyed tastings from book and, of course, each other’s company for a couple of hours.
Thank you to everyone who came along. I hope you had as much fun as I did. A huge thank you goes to the wonderful family and friends who helped out on the day with serving food and drinks, looking after book sales, setting up and cleaning up, and all the other little jobs that helped make the launch so smooth.
One of the launch tastings we served was Chicken tagine with herbed quinoa. We came home with some left over quinoa that I made into fritters for an easy day-after-launch dinner. I added a little ground cumin and coriander to the herbed quinoa and paired the patties with ratatouille, just because that was what was in my fridge. These fritters were on the large side and I think would also go well for breakfast with a poached egg, but I can also imagine little bite-sized morsels tucked into a flatbread wrap with salad.
Be gentle when cooking these fritters as they are a bit fragile. If your eggs are small you might need to add an extra one to hold the fritters together. Feel free to alter spices or herbs as you like, or perhaps add some cheese or finely grated vegies.
1 cup quinoa
1 teaspoon butter
¼ cup parsley
¼ cup coriander
2 eggs, beaten
2 tablespoons brown rice flour
1 slice wheat-free bread, processed into breadcrumbs
2 teaspoons garlic-infused oil
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup brown rice flour, extra for dusting
grape seed oil
Rinse the quinoa under cold running water. Place in a saucepan with 2 cups of water and salt. Bring to the boil, then simmer, covered, over low heat for 10-15 minutes until the outer germ has separated like a little white spiral, the water has been absorbed, and the quinoa is soft to the bite. Stir through the butter and finely chopped herbs, then cool.
Add the remaining ingredients, except for the extra brown rice flour and oil, and mix well. Wet your hands with water and press handfuls of quinoa into balls, rewetting your hands to stop the quinoa sticking to them. Place onto a tray and sit in the fridge for 10 minutes.
Add enough grape seed oil to cover the base of a fry pan and warm on a medium heat. Lightly dust the quinoa balls in the extra brown rice flour and press to flatten between your hands. Cook on both sides in the fry pan until golden and crispy. Drain on paper towel.