Eggplant Quinoa Fritters

EGGPLANT QUINOA FRITTER

JASON CANAVAGH | GERMANY

I have decided to do something with the leftover vegetables from our “save food program” here in Germany. As the kitchen director for one of our sites in Holzkirchen, we have made food waste reduction a focus in our operations. I achieved 2nd place in a competition in November for reusing ingredients from kitchen production waste - a total of 231kg of odd-shaped vegetables and fruits to be precise. With this in mind, I have created this vegan dish using only leftover and imperfect vegetables.

SAVED FOOD Vegetables

INGREDIENTS SERVINGS 4

METHOD PREP 20 minutes

COOK 45 minutes

120 g Eggplant, peeled and diced 25 g Onion, diced 400 g Arborio Rice 100 g Brown or White Quinoa 10 g Chia Seeds 8 g Parsley, finely chopped 750 ml Vegetable Broth, hot 1 Lemon

Salt and Pepper, to taste

Breading:

60 g Breadcrumbs, fine 35 g Chia Seeds

Bell Pepper Sauce

150 g Red Bell Peppers 20 g Onion, diced 120 ml Soy or Another Vegan Cream Salt and a Pinch of Sugar

Fritters

1. Peel and dice the eggplant and cook with the onion in olive oil on a pan over high heat until soft.

2. Add the rice and gradually add in hot vegetable broth. Stir the rice well and season with salt.

3. When the rice is tender, add the chia, quinoa, lemon juice and zest, and parsley. Cover the pan so the quinoa takes on heat and becomes soft.

4. Set aside to chill the mixture.

5. When the mixture is cold, form small balls (approx. 60g-70g).

6. Roll the fritter balls in breadcrumbs and chia seeds. Fry in hot oil until golden brown.

Bell Pepper Sauce

7. Preheat Oven at 175°C.

8. Cut the bell peppers, rub with olive oil and season with salt and sugar.

9. Roast in oven at 175°C until peppers skins look toasted.

10. Once cool and blend the peppers and onions with the soya cream.

11. Plate dish as seen in photo with optional parsley leaves.