quinoa pea fritters

with zucchini

  • 2 cups (240g) cooked peas
  • 2 cups cooked white quinoa (see basics, page 179)
  • 1 eggwhite
  • 2 tablespoons rice flour
  • 2 tablespoons vegetable oil
  • sea salt and cracked black pepper
  • 2 teaspoons vegetable oil, extra
  • 2 zucchinis (courgettes), shredded using a julienne peeler
  • 1 tablespoon lemon juice
  • ½ cup mint leaves
  • ⅔ cup yoghurt cheese, (see basics, page 176)
  • lemon cheeks, to serve
  1. Roughly mash half the peas and place in a bowl with the quinoa, eggwhite, rice flour, oil, salt and pepper and mix well to combine. Shape ¼ cupfuls of the mixture into thin patties. Heat the extra oil in a large non-stick frying pan over medium heat and cook, in batches, for 3–4 minutes each side until golden. Drain on absorbent paper. Toss the remaining peas with the zucchini, lemon and mint and serve with the fritters, yoghurt cheese and lemon cheeks. Serves 4
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