Pea and Quinoa Patties With Zucchini Salad
These quinoa patties are protein-packed and freezer friendly. Perfect as a burger pattie or on its own with fresh mint herbie salad.
Ingredients
- 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
Instructions
- 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.