Crispy quinoa fritters absolutely packed with smashed peas, feta cheese, lemon and fresh mint and parsley. Light, healthy, super tasty ... and perfect for spring!
Mix all the ingredients (apart from the oil) together in a big bowl. With wet hands, scoop up small handfuls of mixture and shape into 12 to 15 round and flattened fritters.
Heat up the oil on a medium heat, then fry the fritters (in 2 batches if necessary) for about 3 to 5 minutes on each side or until nice and golden and crispy.
Drain on kitchen paper, then serve while still hot and crispy, with the Greek yoghurt and green leaves if you like.
Notes
I find the easiest way to cook quinoa is to add it to a saucepan with double the volume of water (so 1 cup of water for half a cup of quinoa), bring it to the boil, then cook gently for about 8 minutes. Then turn the heat off, pop a lid on your pan and let it steam dry for a couple of minutes. Finally, fluff up with a fork - your quinoa should be ready!