First posted: Jun 5, 2020
Pea and Basil Quinoa Fritters with Lemony Yoghurt Dressing
This is also delicious with my favourite bees-knees dressing.
Ingredients
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
- 1/3 cup natural yoghurt
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp olive oil
- 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