Pea and basil quinoa fritters with lemony yoghurt dressing

Sarah Graham
4 servings Prep: 10 mins, Cooking: 20 mins
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Fresh and beautifully green jewelled quinoa fritters with a lemony twist.

By Food24 January 06 2020
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Ingredients (14)

1/2 cup quinoa
1/2 cup frozen peas
2 eggs — lightly beaten
1/2 cup chevin goats milk cheese
1 tbsp spring onions — finely chopped
1 tbsp fresh mint — finely chopped
1 tsp lemon — zest only
sea salt and freshly ground black pepper — to taste
1 tbsp olive oil
Dressing
1/3 cup plain yoghurt
1 avocado
2 tsp fresh lemon juice
1 tsp lemon zest
1 tbsp olive oil
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Method:

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

Follow Sarah Graham on her website | Instagram



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