First posted: Jun 5, 2020

Pea and Basil Quinoa Fritters with Lemony Yoghurt Dressing


This is also delicious with my favourite bees-knees dressing.



Cooks in:        Serves:4

  • 1 cup quinoa
  • 2 eggs, lightly beaten (or 2 Tbsp chia seeds mixed with 1/4 cup water)
  • ½ cup frozen peas
  • ½ cup crumbled soft goats cheese (or leave out for vegan)
  • 1 small spring onion, finely chopped
  • 1 Tbsp finely chopped mint leaves
  • 1 tsp finely grated lemon zest
  • A pinch each of salt and freshly ground black pepper
Lemony Yoghurt Dressing
  • 1/3 cup natural yoghurt
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 Tbsp olive oil
To Serve
  • Green salad and avocado, if available

What to do

1. Cook the quinoa in 1 cup simmering water until fluffy.

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

3. Add in 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 cakes. (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.)

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

5. Serve immediately with the lemony yoghurt dressing and a small side salad.

Photo Credit Henk Hattingh

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