Quinoa and tuna fritters

The other week I was struck by a sudden case of health-nuttyness and purchased a bag of quinoa.  Quinoa (pronounced kin-wah, because etymology) is an Andean pseudocereal much touted for its health value - although on closer inspection it is nutritionally very similar to oats.  Given that oats have a very impressive macronutrient profile, and that quinoa typically replaces things like rice and pasta, that's not bad at all.  But you don't see that many health nuts touting the amazing superfoodiness of the humble oat.

So I wanted to try substituting the quinoa into some tuna fishcake things I've made before.  This proved a little difficult as I didn't have any breadcrumbs at all and quinoa doesn't provide nearly enough glueification by itself.  I boiled the quinoa, turned it off and let it absorb the remaining water, then mixed it, a can of tuna, some corn, some finely diced onion and capsicum, some parmesan cheese and several eggs, along with salt, pepper, garlic and a diced fresh chilli. The first one collapsed into mush in the pan as a result of the aforementioned glueificatory deficiency, so I added a bit of flour to achieve a more sane texture.

 Here's the finished pile of fritters, this actually took longer than I'd like - it would have been a bit faster with two people, but it was a bit fiddly because I could only do four or so at a time.  I'm not sure how healthy these were by the end - they soaked up a fair bit of oil each.

Extraordinarily delicious, though! Served with mixed greens, cherry tomatoes and a balsamic vinaigrette.