Pea, feta and quinoa fritters

Name: Pea, feta and quinoa fritters
Cook time: 30 min
Yield: 20
Cuisine: Contemporary
Ingredients: 200g white quinoa, washed; 400g fresh or frozen peas; 200g feta; 3 spring onions, sliced; 1 tbsp dried Greek oregano; 2 tsp ground cumin; 3 tsp baking powder, heaped; 2 extra large eggs, whisked; salt flakes and freshly ground black pepper; 1-2 tbsp arrowroot or cornflour (optional); oil for shallow frying; 1 bunch Dutch carrots; 2 tsp castor sugars; plash red wine vinegar; extra virgin olive oil; thick plain yoghurt, to serve; dukkah, to serve; lemon, to serve; 

February 2, 2015

Anytime food: Pea, feta and quinoa fritters.Marcel Aucar

easyTime:< 30 minsMakes:20

I love peas, and am always looking for new ways to use them. These fritters are perfect for entertaining and are delicious hot or cold, which makes leftovers an ideal light lunch or quick snack. They're also gluten-free; just make sure that you use gluten-free baking powder. When in season, try these fritters with a mix of broad beans and peas - you could also use frozen broad beans if you like.

Ingredients

200g white quinoa, washed
400g fresh or frozen peas
200g feta
3 spring onions, sliced
1 tbsp dried Greek oregano
2 tsp ground cumin
3 tsp baking powder, heaped
2 extra large eggs, whisked
salt flakes and freshly ground black pepper
1-2 tbsp arrowroot or cornflour (optional)
oil for shallow frying
1 bunch Dutch carrots
2 tsp castor sugars
plash red wine vinegar
extra virgin olive oil
thick plain yoghurt, to serve
dukkah, to serve
lemon, to serve

Method

1. Cook the quinoa in simmering water for 10 minutes (it should be well cooked), then drain well.

2. While quinoa cooks, put the peas in a strainer and blanch them in the simmering quinoa water for one minute. Strain, tip into a large bowl and squash with the back of a fork.

3. Add the drained quinoa, feta, spring onion, oregano, cumin and baking powder and combine. Add the whisked eggs, season with salt and pepper and mix well.

4. Blitz half of the mix with a stick blender and fold back through the remaining mix (this will help it bind). The mix will be a little wet, but if it’s too loose, add a tablespoon or two of arrowroot (or cornflour) before forming into small rissoles.

5. Heat three centimetres of oil in a large frying pan or wide-based saucepan until 170C.

6. While the oil heats up, slice the carrots into long, fine strips on a mandolin slicer or with a vegetable peeler. Season with one teaspoon of salt flakes and the castor sugar. Add a splash of vinegar, toss through and set aside to soften.
7. Fry the fritters until golden on each side, turning carefully as they will be a little fragile, then drain on paper towel.
8. Dress the carrots with a drizzle of oil.
9. To serve, dollop some yoghurt on to a serving platter, top with the fritters and carrot ribbons, sprinkle over some dukkah and serve with lemon wedges on the side.
TIPS
1. When in season, substitute half of the peas for 200 grams of chopped double-podded broad beans.
2. Grated haloumi would also work well in these.
3. You can spice these up with sliced fresh green chillies, or a sprinkling of dried chilli flakes.