PEA AND BASIL QUINOA FRITTERS WITH LEMONY YOGHURT DRESSING

Serves 4 • Ready in 30 minutes • Vegan option

WHAT YOU NEED

½ cup quinoa

½ cup frozen peas

2 eggs, lightly beaten or 2 Tbsp chia seeds mixed with ¼ cup water

½ cup crumbled soft goat’s milk cheese (or leave out for vegan)

1 small spring onion, finely chopped

1 Tbsp finely chopped fresh mint leaves

1 tsp finely grated lemon zest

1 pinch each 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 the peas, then roughly mash them with a fork and add to a medium-sized mixing bowl.

3.   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.)

4.   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.

5.   Combine the ingredients for the dressing, then serve the fritters immediately with the dressing and a small side salad.

NOTE This is also delicious with my favourite bees-knees dressing (page 10) as a vegan option.