Ingredients
The following ingredients have 20 Servings
- 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
-
Instruction
- <p><strong>1. </strong>Cook the quinoa in simmering water for 10 minutes (it should be well cooked), then drain well.<br><strong> </strong></p> <p><strong>2. </strong>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. <br><strong> </strong></p> <p><strong>3.</strong> 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.<br><strong> </strong></p> <p><strong>4. </strong>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.<br><strong> </strong></p> <p><strong>5. </strong>Heat three centimetres of oil in a large frying pan or wide-based saucepan until 170C.<br><strong> </strong></p> <p><strong>6.</strong> 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.<br><strong></strong></p> <p><strong>7.</strong> Fry the fritters until golden on each side, turning carefully as they will be a little fragile, then drain on paper towel.<br><strong></strong></p> <p><strong>8.</strong> Dress the carrots with a drizzle of oil.<br><strong></strong></p> <p><strong>9. </strong>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. </p> <p>TIPS <br><strong>1</strong>. When in season, substitute half of the peas for 200 grams of chopped double-podded broad beans.<br><strong>2.</strong> Grated haloumi would also work well in these.<br><strong>3.</strong> You can spice these up with sliced fresh green chillies, or a sprinkling of dried chilli flakes.</p> <p><strong> </strong></p> <p> </p>
