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Pea and basil quinoa fritters with lemony yoghurt dressing


PEA AND BASIL QUINOA FRITTERS  WITH LEMONY YOGHURT

Ingredients 16
Servings 4
Time 10 min with 30 min refrigeration

Ingredients

  • 1/2
    cup
    quinoa
  • 1/2
    cup
    peas, frozen
  • 2
    eggs, lightly beaten or 2 Tbs chia seeds mixed with 1/4 cup water
  • 1/2
    cup
    goat's milk cheese, soft and crumbled (leave out for vegan)
  • 1
    spring onion, finely chopped
  • 1
    Tbs
    fresh mint, finely chopped
  • 1
    tsp
    lemon zest
  • salt and pepper - to taste
  • LEMONY YOGHURT DRESSING
  • 1/3
    cup
    natural yoghurt
  • 2
    tsp
    lemon juice
  • 1
    tsp
    lemon zest
  • 1
    Tbs
    olive oil
  • TO SERVE
  • green salad
  • avocado
 

Method

20 min
 

Cook the quinoa in 1 cup simmering water until fluffy. 


Thaw and warm the peas, then roughly mash them with a fork and add to a medium-sized mixing bowl. 


Add the remaining ingredients along with the cooked quinoa when it’s ready, mash well with a fork and then divide and form into palm-sized fritters. (If you have time, place the fritters on a shallow baking tray and leave them to rest in the fridge for up to 30 minutes, this helps them to hold their shape better, but isn’t essential.) 


Fry the fritters with a little oil over medium-high heat until golden and fragrant, or brush lightly with olive oil and bake in a 190ºC oven on a shallow baking tray until golden. 


Combine the ingredients for the dressing, then serve the fritters immediately with the dressing and a small side salad.


Reprinted with permission from Sarah Graham. The recipe comes from her new cook book Super Natural, published by Penguin Random House Publishers.

PEA AND BASIL QUINOA FRITTERS  WITH LEMONY YOGHURT


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Read more on: plant-based  |  recipes
 

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