Quinoa fritters with green goddess sauce

Quinoa fritters with green goddess sauce

Crisp and nutty on the outside, soft and salty on the inside, these quinoa fritters are deliciously more-ish.

INGREDIENTS

• 1 cup (200g) quinoa
• 2 eggs, plus 1 extra egg yolk
• 2 tbs roughly chopped flat-leaf parsley
• 2 tbs roughly chopped mint
• 2 spring onions, finely chopped
• 1/3 cup (65g) feta, crumbled
• 3 garlic cloves, finely chopped
• 1 tsp ground cumin
• Finely grated zest of 1 lemon
• 1/3 cup (50g) plain flour
• 2 tbs sunflower oil

Green goddess sauce

• 1/3 cup (75g) whole-egg mayonnaise
• 1/4 cup (70g) thick Greek-style yoghurt
• Handful flat-leaf parsley leaves, finely chopped
• Handful mint leaves, finely chopped
• 1/2 small bunch chives, finely chopped
• 2 spring onions, finely chopped
• Juice of 1/2 lime, plus wedges to serve

• METHOD

  • 1
    For the green goddess sauce, pulse all the ingredients together in a blender or food processor to combine. Season to taste, then chill until required.
  • 2
    Place the quinoa and 11/2 cups (375ml) water in a small saucepan over high heat, then cover and bring to the boil. Reduce the heat to medium-low and simmer for 12 minutes or until the water has been absorbed and the quinoa is tender. Cool.
  • 3
    Beat the eggs and extra yolk together, then stir into the cooled quinoa with the herbs, spring onion, feta, garlic, cumin, lemon zest and flour. Season, then form into 12 patties. Chill for 1 hour to firm up.
  • 4
    Heat the oil in a large frypan over medium-high heat. In batches, cook the patties for 3-4 minutes each side until golden and crisp. Keep warm while you cook the remaining patties.
  • 5
    Season fritters with sea salt flakes and serve warm with the green goddess sauce and lime wedges.