Ingredients
| FRITTERS | |
| 2 cups (roughly 400g) asparagus, chopped, or use frozen peas | |
| 1 cup cooked quinoa, cooled | |
| ½ cup cornflour | |
| 1 teaspoon baking powder | |
| ½ teaspoon sea salt | |
| 25g grated parmesan | |
| grated zest 1 lemon | |
| ¼ cup shredded mint or basil leaves | |
| 2 eggs, lightly beaten | |
| oil for frying | |
| sumac, to serve | |
| LEMON-TAHINI YOGHURT DRESSING | |
| ¼ cup tahini | |
| ½ cup thick Greek yoghurt | |
| zest 1 lemon | |
| juice of 1⁄2 lemon |
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.
Instructions
| 1. | Blanch the asparagus in boiling salted water for a minute, drain and refresh. Drain well. |
| 2. | Put into a large bowl with the remaining ingredients. |
| 3. | Heat the oil in a large frying pan and, working in batches, drop in spoonfuls of the mix, frying for 3-4 minutes on each side. |
| 4. | Keep the fritters warm while cooking the remaining mix. |
| 5. | Serve with a salad of briefly blanched spring greens such as asparagus and snow peas and combine with shavings of fennel bulb and salad leaves. |
| 6. | Drizzle over the lemon tahini yoghurt dressing and sprinkle with sumac. |
| 7. | LEMON-TAHINI YOGHURT DRESSING |
| 8. | Combine the tahini, yoghurt and lemon zest and juice. |
| 9. | Season with salt and add enough water for drizzling consistency. |
Recipe by Jacqui Cottrell from Kiwi Quinoa / Food Photography Tony Nyberg
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