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
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.


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.
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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