Quinoa Fritters With Coconut Gremolata & Sautéed Mushrooms

By Carol Dudar - recipe & food styling

Photos By Above The Salt

Gluten and dairy free, quinoa, mushrooms and coconut are a new twist on an old favourite.


(Serves 4)



  • 1 package (227g) quinoa
  • 1 2/3c (394ml) vegetable stock
  • 300 ml (1 1/4c or 10oz) full-fat coconut milk, mixed well 3 tbsp (45ml) fresh parsley, finely chopped
  • 3 sprigs of fresh thyme 2 tbsp (30ml) fresh basil, finely chopped
  • 1c (250ml) coconut flour, plus additional flour for dredging
  • 1 chia egg (*see note)
  • 2-4 tbsp (30-60ml) coconut oil for frying
  • sea salt fresh black pepper

You may like this recipe as well:



  • 1 shallot, peeled and minced
  • 2 garlic cloves peeled and minced
  • 1 tbsp (15ml) coconut oil
  • 1/4c (60ml) unsweetened coconut chips, chopped coarsely
  • 1/4c (60ml) fresh parsley, chopped
  • 1/4c (60ml) thyme leaves
  • 1 tbsp (15ml) lemon juice the zest of one lemon
  • 8oz (227g) mixed mushrooms, sliced
  • 1 tbsp (15ml) coconut oil
  • fresh black pepper sea salt


  1. Mix quinoa, parsley, thyme and vegetable stock together in medium pot.
  2. Bring to a boil, cover and simmer for 10-15 min or until tender.
  3. Remove from heat. Remove thyme stems and let stand for 5 min.
  4. Transfer quinoa to baking sheet to let cool.
  5. Once cooled, mix the quinoa with the chia egg, and coconut flour.
  6. Season well with salt and pepper.
  7. Form the quinoa mixture into small patties, roughly 1/4cup each.
  8. Add more flour if mixture isn’t holding together.
  9. Place quinoa patties on small baking tray and chill overnight or in freezer for an hour or two.
  10. Heat 2 tbsp (30ml) of coconut oil in large frying pan.
  11. Dredge top and bottom of patties in the coconut flour set aside, brushing off any excess flour.
  12. Fry each patty for 2 min on each side or until golden brown.
  13. Add more coconut oil to pan as needed.
  14. Transfer all patties to parchment-lined baking tray and bake at 350 for 10-12 min.
  15. Meanwhile, saute the shallot, garlic and coconut oil together until the shallot is translucent and softened.
  16. Transfer the cooked shallot and garlic to a small mixing bowl.
  17. Add the remaining ingredients for the gremolata.
  18. Season with salt and black pepper.
  19. Set aside.
  20. Saute mushrooms in coconut oil over medium heat until softened and golden brown.
  21. Season with the salt and black pepper.
  22. Serve warmed quinoa cakes with mushrooms, and topped with the gremolata.

*Note: Chia egg: 13g of ground chia mixed with 45ml warm water mixed together well and let rest for 5 min.


  • Uncooked quinoa cakes can be made and formed ahead of time, covered and kept in fridge or cooked cakes can be made ahead of time, kept in fridge and reheated in foil packs in oven.
  • Gremolata mixture can be made ahead of time and kept in fridge.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.

You may like these recipes as well: