This recipe can be made with any variety of quinoa however the result would vary.
White quinoa contrasts beautifully with green peas and has a slightly smoother texture compared to red or black variety which produce a rather nutty texture in the fritters.
I used black quinoa as I wanted a nutty texture to the patties.
Uncooked quinoa patties freeze really well but be sure to separate each one with greaseproof paper. Thaw for 30-45 minutes before frying.
- 3/4 cup quinoa rinsed (white or black)
- 1 cups vegetable stock
- 2 cups cooked peas
- 1 tbsp corn starch
- 2 tbsp rice flour
- 1 tbsp vegetable oil
- sea salt and freshly cracked black pepper
- 1 clove crushed garlic
- 2 zucchinis shredded into julienne
- 1 tbsp lemon juice
- 1/2 cup mint leaves
- 1/2 cup non-dairy yoghurt (optional)
- Extra oil for frying
- Lemon to serve
- For basic quinoa, place vegetable stock and quinoa in a medium saucepan over medium-high heat and bring to a boil.
- Reduce heat to low, cover and cook until the stock has been absorbed (appx 15-20 minutes)
- Remove form the heat and stand for few minutes.
- Stir with a fork to separate the grains and allow to cool.
- Roughly mash half the peas and place in a bowl with the quinoa, crushed garlic, corn starch, rice flour, oil, salt and pepper and mix well to combine.
- Divide the mixture into 12 equal parts and shape the mixture into patties.
- Heat the extra oil in a large non-stick frying pan over medium heat and fry in batches for 4-5 minutes each side or until golden.
- Drain on paper towel.
- Toss the shredded zucchini with the remaining peas, lemon and mint and serve with the fritters, non-dairy yoghurt and lemon.
Who said vegans have trouble meeting their protein requirements? If you carefully chose your ingredients, peas and quinoa in this recipe do the protein trick. And if you go with the yoghurt as well that’s even more protein.