Buffalo Chicken Quinoa Fritters Closet Cooking Recipes
BUFFALO CHICKEN QUINOA FRITTERS
This is from the Closet Cooking blog by Kevin Lynch. He writes: "All of the flavours of buffalo chicken formed into a patty with quinoa and fried until golden brown and crispy! Serve with carrot and celery sticks and a blue cheese dressing to complete the experience!" This is just one of his MANY awesome recipes and is a great way to use up some leftover roasted chicken.
Provided by Chilicat
Categories Chicken
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool enough to handle.
- Mix the cooked quinoa with the chicken, hot sauce, onion, cheddar cheese, blue cheese, egg, breadcrumbs, salt and pepper, adding more breadcrumbs if required to allow it to hold its shape.
- Heat the oil in a pan over medium heat.
- Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.
Nutrition Facts : Calories 430, Fat 20, SaturatedFat 10.4, Cholesterol 135.3, Sodium 1297, Carbohydrate 40.3, Fiber 4, Sugar 2.4, Protein 21.9
BUFFALO CHICKEN QUINOA FRITTERS
All of the flavours of buffalo chicken formed into a patty with quinoa and fried until golden brown and crispy! Serve with carrot and celery sticks and a blue cheese dressing to complete the experience!
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool enough to handle.
- Mix the cooked quinoa with the chicken, hot sauce, onion, cheddar cheese, blue cheese, egg, breadcrumbs, salt and pepper, adding more breadcrumbs if required to allow it to hold its shape.
- Heat the oil in a pan over medium heat.
- Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.
QUINOA FRITTERS
I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal.
Provided by BakerBaker
Categories Rice
Time 1h
Yield 36 fritters, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients except oil in bowl.
- Let mixture sit while you warm the pan to medium high. You don't want the oil to smoke.
- Put oil in pan and heat.
- Drop batter mixture (it should be quite thick and chunky) by teaspoonfuls in to the pan.
- Flatten each fritter slightly with a fork.
- Fry each side until golden brown.
- Blot excess oil on paper towel.
- Serve
- Note: These re-heat really well.
Nutrition Facts : Calories 301, Fat 10.8, SaturatedFat 5.1, Cholesterol 143.8, Sodium 592.4, Carbohydrate 36.7, Fiber 2.8, Sugar 1.8, Protein 13.8
BUFFALO CHICKEN QUINOA BITES
These little bites are a crowd-pleaser for social events, but we also like to make a big batch and freeze them to take to work during the week. They reheat in 20 to 40 seconds in the microwave. Very versatile!
Provided by Arielle Cason
Categories Appetizers and Snacks Spicy
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
- Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.
- Bake in the preheated oven until browned around the edges, 18 to 22 minutes.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 8.9 g, Cholesterol 87.4 mg, Fat 13.9 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 466.7 mg, Sugar 0.3 g
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