Recipe: Green Quinoa Fritters

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Soft on the inside, crispy on the outside, these quinoa fritters with peas and spinach are a feast for the eyes and the palate, with the freshness of the mint yoghurt dip for good measure. Recipe by Kristina Jansson, Geschichten aus dem Küchenschrank

Ingredients

For the fritters (for 3-4 portions):

  • 150 g quinoa (white to allow the green colour to come out)
  • 150 g peas, frozen, thawed
  • 100 g spinach, fresh
  • 1 bunch of parsley
  • 1 egg
  • 40 g flour (I use whole-grain)
  • 250 g halloumi
  • Salt and pepper
  • Coconut oil for frying

For the dip:

  • 1 container plain yoghurt (180g)
  • 1⁄2 lemon, juice and zest
  • 2-3 sprigs of peppermint
  • 1 clove of garlic
  • Salt and pepper

Preparation

  1. Boil the quinoa in twice the amount of water. Lightly salt the water. The quinoa should be well cooked but retain its bite. Then, let it cool down.
  2. Chop the spinach and parsley. Coarsely mash the peas (faster with a food processor) and coarsely grate the halloumi. Put everything in a bowl.
  3. Add the quinoa, egg and flour to the spinach, pea and halloumi mixture. Mix well, then add salt and pepper.
  4. Form balls using 1-2 tablespoons for each one. Flatten them slightly. You can then press the mass firmly with your hands.
  5. Preheat the oven to 120 degrees. Fry the quinoa fritters in some coconut oil over medium heat for 2-3 minutes until they are golden brown. After flipping the quinoa fritters, flatten them a little with the spatula. The mixture may seem a bit crumbly and the fritters may fall apart easily in the pan if you turn them too early, but don’t worry, the crispy crust and the slightly melted halloumi will help the fritters hold together in the end.
  6. Keep the quinoa fritters warm on a tray in the oven.
  7. For the dip, finely chop the peppermint. Zest and juice the lemon. Press the garlic clove and mix everything with the yoghurt. Finally, season with salt and pepper.
  8. Serve the quinoa fritters with the mint yoghurt dip.

This recipe was kindly provided by Kristina Jansson from Geschichten aus dem Küchenschrank.