Description
Spring has sprung and crispy fritters with peas, crumbled feta, lemon zest and handfuls of fresh mint are in order.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Drain on kitchen paper, then serve while still hot and crispy, with the Greek yoghurt and green leaves if you like.
Notes
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