Broccoli Cheddar Jalapeno & Quinoa Fritters

• 1 generous cup of cooked broccoli, slightly cooled and diced into very small pieces. I usually steam it or boil it until bright green and tender.
• 4-6 scallions, finely diced
• 1 jalapeno pepper, minced
• 2 cups cooked and cooled quinoa
• 2 limes, zest one and reserve the zest.
• small handful of chopped fresh parsley or cilantro (optional)
• 1/2 cup grated cheddar cheese or cheese of your choice.
• 2 large eggs
• 2 tablespoons milk
• 1/3-1/2 cups of Pamela's Gluten Free Baking Mix or self rising flour
• sea salt to taste
• olive oil or neutral tasting oil for pan frying
• lime wedges, sour cream, parsley, cilantro, Greek yogurt or salsa are serving options

1. Place the cooked broccoli, cooked quinoa, cheese, chili pepper, scallions, lime zest, parsley, milk, salt and eggs in a large bowl. Add Pamela's Gluten Free Baking Mix or self rising flour to the bowl and stir everything together. Start with 1/3 cup of Pamela's Gluten Free Mix or self rising flour and add more if the mixture seems too wet. Add enough of Pamela's mix or self rising flour to form a batter similar to the texture of pancake batter.
2. Heat a large nonstick frying pan on medium high with a tablespoon or so of olive oil. I used my non-stick Scanpan for this recipe. Drop batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Lime wedges, lite sour cream, salsa, cilantro, parsley and Greek yogurt are serving options.rnEnjoy!

generous, scallions, pepper, quinoa, handful, cheddar cheese, eggs, milk, baking mix, salt, olive oil, lime wedges

Taken from food52.com/recipes/22430-broccoli-cheddar-jalapeno-quinoa-fritters (may not work)