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Quinoa White Bean Zucchini Fritters with Burst Cherry Tomatoes

Quinoa, white beans and cheese add protein to these crispy zucchini fritters.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dishes
Servings: 4 servings
Calories: 376kcal
Author: Hello Veggie

Ingredients

For the tomatoes:

  • 2 cups heirloom cherry tomatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the fritters:

  • 1 15-ounce can cannellini beans, drained and rinsed (or 1 1/2 c. cooked dried cannellini beans)
  • 1/4 cup dried quinoa cooked according to package
  • 1 small zucchini julienned
  • 1/4 cup basil pesto
  • 1/4 cup panko breadcrumbs
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Salt and pepper to taste
  • 1 egg lightly beaten
  • 2 tablespoons olive oil

For serving:

  • 1/2 cup thinly sliced basil leaves
  • Balsamic glaze for drizzling

Instructions

  • Preheat oven to 450°F. Combine the tomatoes and oil on a rimmed baking sheet and toss to combine. Season with salt and pepper. Bake for about 20 minutes, until the tomatoes are blistered and most are burst, stirring once halfway through cooking time.
  • While the tomatoes are roasting, start the fritters. Place the beans in a large bowl and use a fork to mash them a little bit. Stir in the cooked quinoa, zucchini, pesto, panko and cheeses. Taste and season with salt and pepper. Fold in the egg.
  • Heat the oil in a large skillet (a well-seasoned cast iron skillet is best!) over medium-high heat. Turn the heat down to medium. Drop 2 tablespoons of the quinoa mixture into the skillet and use a spatula to form it into a fritter. Repeat until you run out of room, but be careful not to crowd the fritters.
  • Cook the fritters for 3-4 minutes on each side, or until browned and crisp. Remove the finished fritters from the skillet and repeat until you use all of the quinoa mixture.
  • Divide the fritters onto plates. Top with the burst cherry tomatoes, basil, and drizzle with balsamic glaze.

Notes

You can buy balsamic glaze, usually near the balsamic vinegar, at many grocery stores, or you can make your own.
If you test the fritter mixture and it's not sticking together, fold in another beaten egg.

Nutrition

Serving: 1/4 of the recipe | Calories: 376kcal | Carbohydrates: 37.1g | Protein: 15.1g | Fat: 21.7g | Saturated Fat: 4.6g | Fiber: 6.8g | Sugar: 5.2g