I love finding new creations and food inventions to try. Typically, my dishes entail whatever goodies I find in my fridge mixed with whatever vision I have going at the time… total invention style. But every now and then, I catch myself stumbling upon a site like Tastespotting to get some creative inspiration… to suddenly see something I just must try. This was one of those… a “what in god’s name is that- I must make it now” treat. Quinoa and avocado little fritters of love…. come on, amazing. I tweaked the recipe a wee so that I could use what I already had around the house- to keep it easy on myself 😉 The link to the original recipe is HERE if you want to take a gander… gotta pay homage to the creator of this little treasure!
My changes were minimal – instead of using the aji amarillo chili paste recommended in the original recipe, I made my dipping sauce with Sriracha ’cause it’s something that’s easy to find and you all may already have and added some honey to balance out the spice. It’s a simple dipping sauce with lots of flavor! I also used Mizithra cheese (in stead of Cotija), which is a Greek cheese that is very similar in texture and taste. Cotija is easier to find I imagine, but I’m Greek, so used what I had. Cotija can be found at most major grocery stores and Mexi food marts. If you can’t find either in your area, you can use Parmesan or feta as a substitute- use whatever is easiest for you to get your hands on…
One last modification- I lessened the amount of quinoa. I wasn’t trying to feed an army, just my mom and I, so aimed for about a 1/2 cup quinoa instead of 2/3. It made just enough for us to over-eat and indulge quite nicely. 😉 I’m sure it would normally feed a few more, but we’re a little piggy at times so it was perfect for us (with a few left over for later!). Give it a try- see what you think! Super creative and unique, I think!!
Even though it’s an unusual recipe with some creativetouches, the ingredients are actually quite simple…
Mmmm I could live on avos… healthy and delicious!!
Makes about 20 fritters
INGREDIENTS
for fritters…
1 avocado
1/2 cup quinoa
3/4 cup water
1/4 cup Mizithra or Cotija cheese (use feta as a substitute if desired)
1/4 cup flour (use what you like)
4 green onions, about 1 cup chopped
handful fresh parsley, about 1/2 cup chopped
3/4 tsp salt
1 egg
1 egg yolk
avocado oil, for frying (about 3/4 cup)
pepper, to taste
for sauce…
1/2 cup mayo
1 tsp Sriracha
1/2 lime, juiced
1/2 tsp honey (or pure maple syrup)
1/4 tsp salt
1 tbsp fresh parsley
Mix very well until quinoa mix forms a doughy texture
Generously season avo with salt and pepper…
Set an avocado square in center and use hands to shape mix into a ball around avocado
Like this!
Place on a plate or cutting board and continue making avo/quinoa balls until done
When browned, flip and cook other side
When done, lay on a paper towel to dry
Plate and get that yummy dipping sauce out!
Enjoy!
I started Honey, Ghee, & Me in 2012 as a fun way to share my passion for cooking and food. Since, creating recipes has become one of my favorite past times, along with playing in nature, joining the gals for sunny afternoon happy hours, and traveling as far and often as possible! 
Everything looks too yummy and delicious!!
Thanks, victorinox knives!!
Gosh what a delicious recipe! I wonder how well it would work with millet? We get through a ton of that so always looking for fun ways to use it!
Good question- I have no idea!! I use quinoa a ton, but don’t actually use millet all that much (I should start though!). Do you happen to have any yummy suggestions for it? As for this recipe, the idea os to have something crunchy, but soft enough to eat on the outside. The quinoa accomplishes this well- do you think millet would stay crunchy also? You likely know much more about it than I do!
I am guessing it would crisp, though I am not sure if it will as well, the centre may be heavier with millet as the texture is similar to cous cous so denser than quinoa…. Guess it is experiment time! I love quinoa too, but millet is half the price and still a good protein source so we use more of that 😉 As for recipes, we use it as you would quinoa or cous cous, in pilafs mainly with lots of fresh herbs. It also makes a reeeeeeaally yummy breakfast porridge with cinnamon, honey and apricots! 🙂
Ooooh that sounds delicious- I will have to try it! And I love experiment time haha… let me know how it turns out if you try it!!
I wonder if this applies to the multiple Peaceful Streets Project video cameras confiscated by the APD. Amarillo roofing company.
I’m betting ole’ Artie personally viewed them, especially the ones showing Antonio Buehler’s arrests.