Mingle Quinoa Fritters, Pork Belly And Seasonal Crudite Recipe
Crispy quinoa fritters paired with succulent pork belly and a vibrant array of seasonal crudités for a delightful and harmonious dish.
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Ingredients
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Fritters and Toppings
Method
Preparation and Cooking
- 1
Cook the Quinoa
Rinse quinoa under cold water. In a pot, bring water to a boil, add quinoa, cover, and reduce to a simmer. Cook for 15 minutes or until water is absorbed. Let cool.
- 2
Prepare the Pork Belly
In a skillet, render pork belly over medium heat until crispy. Drain excess fat and let cool before chopping into small pieces.
- 3
Make the Fritter Mixture
In a bowl, combine cooked quinoa, chopped pork belly, egg, green onions, minced garlic, cumin, salt, pepper, and flour. Mix until well combined.
- 4
- 5
Prepare the Crudite
Wash and cut seasonal vegetables into sticks or bite-sized pieces.
- 6
Serve
Plate the fritters alongside the seasonal crudite. Enjoy!
