quinoa and pea fritters

with tahini dressing

  • ⅓ cup (65g) white quinoa
  • ⅔ cup (160ml) water 
  • 1 cup (120g) frozen peas, blanched and drained 
  • ¼ cup (45g) rice flour 
  • 1 tablespoon tahini paste 
  • 2 tablespoons curly parsley, finely chopped, plus extra, to serve 
  • sea salt and cracked black pepper 
  • ¼ cup (60ml) extra virgin olive oil 
  • snow pea (mange tout) tendrils (optional), to serve 

tahini dressing

  • ¼ cup (70g) tahini paste 
  • 2 tablespoons lemon juice 
  • 1 tablespoon water 
  • 1 tablespoon extra virgin olive oil 
  • sea salt and cracked black pepper
  1. Place the quinoa and water in a medium saucepan over high heat and bring to the boil. Cover with a tight-fitting lid, reduce the heat to low and cook for 10 minutes. Remove from the heat and allow to stand, covered, for 5 minutes. Remove the lid and set aside to cool completely. 
  2. While the quinoa is cooking, make the tahini dressing. Place the tahini, lemon juice, water, olive oil, salt and pepper in a bowl and whisk to combine. Set aside. 
  3. Place the peas, rice flour, half the quinoa, tahini, parsley, salt and pepper in a small food processor and process to a coarse paste. Transfer to a bowl, add the remaining quinoa and mix to combine. Using wet hands, shape tablespoons of the mixture into fritters. 
  4. Heat the oil in a large non-stick frying pan over medium heat. Cook the fritters in batches, turning, for 6 minutes or until golden and crisp. Serve the fritters with the tahini dressing, extra parsley and snow pea tendrils. Serves 4.
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