Preheat oven to 375oF and line a baking tray with parchment paper.
While the quinoa is cooking, place broccoli, olive oil, flax egg, garlic cloves, onion powder, cumin, paprika, salt and pepper in a blender or food processor. Pulse/blend until well combined.
Transfer mixture to a large bowl and mix in cooked quinoa, sweet corn, carrots and flour. Using your clean hands, form 6-8 fritters and place them on the baking tray. Bake for 25 minutes, flip and continue to bake for another 10 minutes. Serve hot with dip of choice.
If the fritters don’t hold or the mixture is too sticky, add some more quinoa flour, 1 tbs at a time.
Instead of baking the fritters, you can fry them in a pan with a drizzle of oil until cooked through and brown on both sides.
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