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Spring Quinoa Fritters with Peas and Mint

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  • Author: Helen Buxton
  • Yield: 12 to 15 fritters 1x


Spring has sprung and crispy fritters with peas, crumbled feta, lemon zest and handfuls of fresh mint are in order.


  • 75 grams/2.5 ounces (about ½ a cup) quinoa (weight when uncooked), cooked and drained (see notes)
  • 150 grams/5.3 ounces feta cheese
  • a handful of grated parmesan (optional)
  • 200 grams/7 ounces frozen peas (sweet petit pois are best), cooked
  • 2 spring onions, chopped finely (optional)
  • zest of 1 lemon
  • a couple of handfuls (about 3 heaped tablespoons) each of fresh parsley and mint
  • 1 egg, lightly whisked
  • 2 level tablespoons cornflour (or rice flour, if you prefer)
  • salt & pepper to taste
  • about ? cup oil of your choice for frying

to serve

  • Greek yoghurt & green salad (optional)


  1. Mix all the ingredients (apart from the oil) together in a big bowl. With wet hands, scoop up small handfuls of mixture and shape into 12 to 15 round and flattened fritters.
  2. Heat up the oil on a medium heat, then fry the fritters (in 2 batches if necessary) for about 3 to 5 minutes on each side or until nice and golden and crispy.
  3. Drain on kitchen paper, then serve while still hot and crispy, with the Greek yoghurt and green leaves if you like.


I find the easiest way to cook quinoa is to add it to a saucepan with double the volume of water (so 1 cup of water for half a cup of quinoa), bring it to the boil, then cook gently for about 8 minutes. Then turn the heat off, pop a lid on your pan and let it steam dry for a couple of minutes. Finally, fluff up with a fork – your quinoa should be ready!

  • Category: Side, Appetizer
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