Funny shaped, very green, crispy little things. These are tasty! And, very easy to whip up. A nice recipe for using up greens that you may have in the fridge and don’t know what to do with (such as ‘getting floppy’ asparagus and ‘no longer’ fresh crisp kale).
These are an easy starter but can also work as a main – perhaps with a side salad such as a simple mix of sliced avocado and tomato (drizzled in balsamic and olive oil).
Makes about 12 little fritters
- 1/2 cup quinoa (before cooking. Black, red, white or mixed are all great)
- 1/2 bunch asparagus
- 1/2 cup peas (thawed frozen peas are perfect)
- 2 curly kale leaves, washed a very finely chopped
- ~ 2 heaped teaspoons parsley, chopped
- 1 egg
- rind of 1/2 a lemon
- 1/4 cup flour (which ever flour you like – eg. plain wheat, GF, buckwheat, spelt)
- Sea salt & cracked pepper
- Optional: other herbs e.g. mint or coriander (these both work well)
- ~100g of feta (I love using Persian feta, but any feta would be nice. Goats cheese is lovely too)
- Cook quinoa: place quinoa in a saucepan with at least 1 cup of boiling water, and simmer on medium heat.
- While the quinoa is simmering, chop kale, parsley, asparagus and thaw peas in boiling water.
- Once quinoa is cooked and drained add to a mixing bowl, then add all the greens and egg and combine well.
- Add flour, lemon rind, a little salt and pepper and mix in.
- Then crumble feta into the mixture tossing through gently.
- Heat oil in a pan (either coconut or olive oil), make little balls with your hands (each fritter consisting of approx. 1 and 1/2 Tbsp. of mixture), add to the pan and flatten only a little. It’s best to let them fry on one side (for about 3-4mins), then carefully flip – and then press down and flatten a little – flattening once fried on one side helps them to stay together. Fry until golden and crispy on both sides. I tend to cook this mixture in two batches, you can keep the first batch warm in the oven.. but they’re also nice when served cool.