This vegan quinoa fritter recipe is a cruelty free alternative to some types of fritters than may contain meat, egg or milk. Fritters originate from the Romans who introduced them to Europe. As a result, this fritter recipe has been adapted into many variations of the original recipe that are enjoyed worldwide: popular in the Caribbean, southeast Asia, Mexico and the United States especially. You can have meat, fruit, bean or vegetable fritters.
Whats great about quinoa is that it is a complete protein source as it has all nine essential amino acids that your body needs. All that from a plant alternative which does not come at the cost of an animals life. Whats more, is that this grain provides a decent amount of antioxidants and minerals, providing more nutrition than many common grains. Nutrients aside, this Vegan Pea & Quinoa Fritter recipe holds its own when it comes to contrasting flavours. The crunchy pea quinoa contrasting with the the Harissa yogurts spicy garlic lemon flavours come together beautifully to excite the taste buds, giving you a sensory experience you will love.
Vegan Pea & Quinoa Fritter with Harissa Yoghurt Recipe
- For the Pea & Quinoa Fritter:
- 300g fresh or frozen peas
- 100g quinoa (uncooked weight), cooked as per packet instructions
- 2 spring onions, finely chopped
- zest & juice of 1 lemon
- ½ red chilli, thinly sliced
- 2 tbsp flour (plain or gluten free)
- 70ml water
- 1 tbsp oil, for frying
- pinch of salt and pepper For the Dressing:
- 200g plant yoghurt
- 1 tsp harissa paste For the Topping:
- handful rocket
- balsamic vinegar, to drizzle
- olive oil, to drizzle
- If using fresh peas, add the peas to some boiling water to blanche for 2-3 minutes. Once blanched, add to a blender and pulse to combine – make sure you don’t blend it smooth as you want to keep some texture.
- Add the peas, cooked quinoa, spring onions, lemon zest & juice, chilli, salt and pepper to a large bowl and mix to combine (use your hands if easier!).
- Mix the flour and water together and stir into the mix.
- Add olive oil to a frying pan and pour in the mix. Flatten into a frittata shape to cover the base and cook for 10-15 mins on a low to medium heat to crisp up the base.
- Meanwhile, mix the yoghurt and harissa together to form a dressing and set aside.
- Once the frittata has cooked underneath, place a large plate over the top of the pan and carefully turn the pan with plate upside down, to turn the frittata out onto the plate.
- Top with dollops of the harissa yoghurt, some fresh rocket, then drizzle with olive oil and balsamic vinegar.