Spaghetti squash, quinoa, scallions, and kale fritters, topped with zesty ginger, garlic, and parsley remoulade
- 1/2 cooked and drained spaghetti squash (bake, then drain and squeeze just like spinach)
- 3 cups pre-made quinoa (quinoa is a 1 dry to 2 parts wet ratio)
- 3 full scallions
- 1 cup steamed and drained kale
- 2 eggs
- 1 cup flour
- 1 cup vegetable oil
For the sauce:
- 1 cup Greek yogurt (nothing fancy, just full fat, original Greek yogurt)
- 1/2 clove chopped garlic
- 1 tsp grated ginger
- 1 T chopped parsley (I like flat leaf Italian)
- 1 dash Worcestershire sauce
The How To:
- Prepare a broiler pan with foil on the underside and have close to your working space.
- Preheat oven to 450 degrees.
- Combine spaghetti squash, quinoa, chopped scallions, and kale into a bowl. Mix.
- Combine eggs one at a time into the bowl with the veggies. Mix.
- Add 1/4 flour at a time and stop when it makes a pasty mixture, right around 1 cup.
- Season liberally with salt and pepper. I love sea salt flakes and ground black pepper.
- Get a cast iron screaming hot…kinda. If your stove goes up to a 10, put it on a 7. It should be enough heat that it makes you nervous. Add the vegetable oil to the pan.
- When the oil is hot enough, scoop a big spoonful of raw fritter into the pan and quickly top with another spoonful, smooshing it into a nice flattish fritter.
- Cook until golden brown on both sides (about 2 minutes per side).
- When golden brown, remove fritter and place it on the top part of your broiler pan.
- Once the entire batch is cooked, top with a very light sprinkle of parmesan cheese and place in the oven for about 5 minutes just to warm up.
- While the fritters are in the oven, combine yogurt, parsley, ginger, garlic, and worcheshershershersher sauce in a small dip-sized bowl. Mix and season with salt and pepper.
- We served this meal alongside a big salad with balsamic vinaigrette.
Note: These fritters would make a great veggie burger! To make, sub 1/2 mashed black beans for 1/2 cup flour.
So, what’s it cost?
- 1/2 cooked and drained spaghetti squash: $.65
- 1 cup quinoa: $1.00
- 3 full scallions: $.12
- 1 1/2 cups kale: $.30
- 2 eggs: $.33
- 1 cup flour: $.08
- 1 cup vegetable oil: $.80
- 1 cup Greek yogurt: $.80
- 1/2 clove chopped garlic: $.10
- 1 tsp grated ginger: $.10
- 1 T chopped parsley (I like flat leaf Italian): $.07
- 1 dash Worcestershire sauce: I have no idea how to do the math on this. It’s like, nothing.
Total cost $4.35/$1.45 for three people
Now, that’s kinda misleading because I told you that there was a salad. Here’s the cost with the salad, too:
- 1 carrot: $.08
- 1/6 cucumber: $.08
- 1/4 c mixed greens: $.45
- 1 radish (free from our garden)
Total salad cost: $.61 (plus dinner cost + $4.35) = $4.96/$1.65 for three people. I think that’s what lunch cost when I was in high school…