Pea and Quinoa Fritters | Milkbottle

Pea and Quinoa Fritters

Powerfood by Court
Quinoa with Tahin dressing

Light & fresh, this is a healthy and taste full dish for spring and summer

65g white quinoa 160ml water 120g frozen peas 45g rice flour
1 tbsp tahini paste
2 tbsp curley parley, finely chopped + extra to serve sea salt
freshly ground black pepper
60ml olive oil
snow pea (mange tout) tendrils, to serve
For the tahini dressing:
70g tahini paste
2 tbsp lemon juice
1 tbsp water
1 tbsp olive oil
sea salt
freshly ground black pepper
Place the water in a medium saucepan and add the quinoa.
Place the pan over high heat and bring to a boil.
Cover the pan with a lid and lower the heat.
Simmer for 10 minutes.
Remove from the heat and set aside with the lid on for 5 minutes.
Remove the lid and allow to cool completely.
Fill a medium saucepan with cold water and place the pan over high heat.
Bring to a boil and add the frozen peas.
Cook for 2 minutes and drain the peas in a sieve.
Rinse under cold running water and set aside.
For the tahini dressing, place the tahini in a bowl.
Add the lemon juice, water, olive oil, salt and pepper.
Whisk until well combined and set aside.
Place the peas in the bowl of a foodprocessor.
Add the rice flour, half of the quinoa, tahini, parsley, salt and pepper.
Process until it forms a coarse paste.
Place the paste in a large bowl and add the remaining quinoa.
Mix until well combined.
Using wet hands, shape the mixture into wallnut-sized fritters.
Place a large heavy based frying pan over medium heat and heat the oil.
Cook the fritters, turning, for 6 minutes or until crisp and golden.
You will need to do this in batches.
Divide the fritters between plates and place the snow pea tendrils on top.
Finish with the parsley and serve the fritters with the tahini dressing on the side.

Image: Chris Court via Taverne Agency and Steve Pearce

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