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
- 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.
- 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.
- 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.
- 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
© DONNA HAY GROUP
