Name: Pea and basil quinoa fritters with lemony yoghurt dressing
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 1/2 cup quinoa; 1/2 cup frozen peas; 2 eggs lightly beaten; 1/2 cup chevin goats milk cheese; 1 spring onions finely chopped; 1 fresh mint finely chopped; 1 tsp lemon zest only; sea salt and freshly ground black pepper to taste; lemony yoghurt dressing; 1/3 cup yoghurt natural; 2 tsp lemon juice; 1 tsp lemon zest only; 1 fresh chillies 573; to serve to serve; avocado

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Ingredients (15)

1/2 cup	quinoa
1/2 cup	frozen peas
2	eggs — lightly beaten
1/2 cup	chevin goats milk cheese
1	spring onions — finely chopped
1	fresh mint — finely chopped
1 tsp	lemon — zest only
	sea salt and freshly ground black pepper — to taste
	lemony yoghurt dressing
1/3 cup	yoghurt — natural
2 tsp	lemon juice
1 tsp	lemon — zest only
1	fresh chillies — 573
	to serve — to serve

green salad

avocado

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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.