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Quinoa, Rice and Sweetcorn Fritters with Smoked Tomato Chutney

Quinoa, Rice and Sweetcorn Fritters with Smoked Tomato Chutney

“I love these little babies! They are extremely moreish. I like to use less flour, but it is trickier to cook, so totally up to you, the flour binds the mix, but I like the nutty, spread out fritter ­like ones. The chutney is rustic and quick and just adds sweetness, but a good quality bought one would be good too.”

By Sophie Michell, our Well-being Chef

  • Serves 2

  • 1 hour

  • 3 pans

  • Proficient

Suitable for vegetarians


For the Quinoa Cakes

  • 125g of Merchant Gourmet Simply Cooked British Quinoa and Wholegrain Rice
  • 1/2 200g tin sweetcorn
  • 1/2 tbsp spelt flour
  • 1 egg
  • 1 handful of chopped fresh coriander
  • 2 finely chopped jalapenos
  • sea salt and pepper

For the Tomato Chutney

  • 500g plum tomatoes
  • 2 cloves garlic
  • 1tsp chilli flakes
  • 1/2 tsp smoked paprika
  • 100g caster sugar
  • 75ml white wine vinegar


1.Firstly make the tomato chutney. Cut the tomatoes into rough chunks and finely chop the garlic

2.Place in a pan along with the vinegar, sugar and spice

3.Place on a high heat and bring to the boil before turning down and simmering for between 30 – 50 minutes until thick, glossy and jam like. You will have to stir on a regular basis, but you can do that whilst cooking the fritters

4.For the fritters, simply add all the ingredients to a big bowl and mix really well until all combined. Add salt and pepper to taste

5.Heat a large frying pan up to medium heat and add some olive oil. Take a dessert spoon and scoop up a generous spoonful, then carefully place in the oil and spread out slightly

6.It is a delicate mix, without much flour, but I like the really crunchy effect (if you find it too hard and it starts to fall apart then add a little more flour and maybe a splash of milk, but this does make the mix more pancake like)

7.Fry until golden brown (about 4/5 minutes) then carefully flip over and fry until golden on the other side

8.When they’re all ready, serve a pile of fritters with some chutney and a side salad

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