Seasoned with cumin and chili powder, these irresistible Tex-Mex fritters are loaded with cheese and bacon too!
3 tablespoons canola oil, divided
6 slices thick-cut bacon, chopped
1 zucchini, shredded and patted dry
1/2 cup corn
1/4 cup minced red onion
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/4 teaspoon each salt and freshly ground black pepper
2 cups cooked quinoa
1 cup shredded aged Cheddar cheese
1/3 cup all-purpose flour
1 egg, lightly beaten
Heat 1 tablespoon oil in a large skillet set over medium-high heat. Add the bacon. Cook bacon for 5 minutes or until brown around the edges.
Stir in zucchini, corn, onion, cumin, chili powder, salt and pepper. Cook for 2 minutes. Transfer to a paper towel-lined plate to drain. Cool completely.
Toss the quinoa with the Cheddar, flour, egg and bacon mixture until well combined. Form into 8 patties. Chill for 30 minutes.
Heat the remaining oil in a large nonstick skillet set over medium heat. Cook the patties, in batches, for 4 minutes per side or until golden brown and heated through. Drain on a paper towel-lined tray.
Serve with a creamy avocado sauce and lime wedges. Quinoa triples in volume when cooked so use 2/3 cup to yield 2 cups cooked.