Fritters such as these are a great way to use up any leftover quinoa. They have a dense texture but the rich nuttiness of the grain comes through. I have made these gluten free, but use plain flour or rice flour if you prefer.
With tuatua there is nothing nicer than mixing the chopped meat with a simple batter, and frying. Here I have stretched the mix further with cabbage and potato. I use Lauraine Jacobs’ method of freezing the fresh tuatua in their shells so they only get cooked once, or use Cloudy Bay tuatua that are easy to shuck. If time is short mix the seaweed, lemon and togarashi seasoning into good-quality mayo to serve.