quick meals: carrot quinoa fritters

Sad but true: I’ve been significantly less inspired to cook creatively now that I am living alone. This doesn’t mean that I am eating poorly- I am actually eating quite well- but I eat the same things all the time now! Tight scheduling and an even tighter budget means that I am making the most of all my foods, recycling staple grains and veggies into two or three similar meals throughout the week (sometimes even twice in the same day- kale is so very versatile!). This makes food blogging nearly impossible– I’ve already written multiple times about my favorite single girl meals like cozy comfort foods and just-for-one noodle dishes. But inspiration does strike, and this past weekend it came in the form of Carrot-Quinoa Fritters.

The inspiration for these hearty little treats came from a few places: last week my coworker made some deliciously whole-grain (vegan) Vegetable & Quinoa Patties for her cooking class (recipe will be posted soon!), which reminded me about Smitten Kitchen’s Zucchini Fritters that I had made a few months ago. Both patties/fritters were so easy and amazingly addictive! I’ve also been totally addicted to different versions of this crazy good yogurt-tahini sauce after making it last week to impress a handsome dinner guest.

For my cozy (solo) Saturday night dinner I cooked up some brown rice, steamed some kale, mixed in some black beans, and served them alongside these yummy fritters and an adapted version of the tahini-yogurt dip. I really want to do a vegan version of these fritters, so do stay tuned, my egg-free friends!


I love the combination of soft quinoa and slightly crunchy carrots!

Carrot-Quinoa Fritters

1 organic egg
a few generous pinches of salt and pepper
1 tsp caraway seeds
1½- 2 cups shredded carrots
½ cup cooked quinoa
½ cup whole wheat pastry flour (or all-purpose)

  1. Whisk the egg in a large bowl. Toss in salt, pepper, caraway, and whisk again to combine. Add carrots and quinoa and stir to coat. Sprinkle in flour (you may need less than 1/2 cup) until mixture will stick together in 2-inch patties, though there may be a few loose carrot shreds. Make all patties before proceeding.
  2. Heat up a few tablespoons of oil in a cast iron pan (my favorite oil is Rice Bran Oil, which can stand the high heat of cast iron on gas stoves). Add a few patties to the pan, and flatten slightly with the spatula. Do not crowd pan. Cook until both sides are nicely browned, then layer on a plate with paper towel to absorb some of the oil.
  3. Serve alongside the dipping sauce, or just eat them straight off the plate. These will keep for a few days in the fridge.

Yield: about 10-12 fritters, or 2-3 servings

Zesty Yogurt & Tahini Sauce

(inspired by 101 Cookbooks; her version with cumin and coriander is fabulous too!)

a few tablespoons plain yogurt
a few tablespoons tahini
1 tablespoon olive oil
1-2 tablespoons fresh lemon juice
1 heaping tablespoon lemon zest
2 tsp fresh or dried dill
a few drops of honey
pinch each salt and pepper
water to taste

  1. Whisk all ingredients together until sauce is smooth and creamy, adding water to achieve the perfect texture. Taste for sweet/sour/salty flavors, adding more of any ingredient until it’s perfect!
  2. I’ve also used this sauce on kale salad, noodles, and on rice! Make a quadruple batch and love it all week long.


    yogurt sauce with zucchini fritters

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