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Quinoa fritters with salmon and pea salad
Quinoa fritters with salmon and pea salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whip up a quick and nutritious lunch with quinoa fritters paired with a vibrant salmon and pea salad.
Ingredients:
  • 130g (2/3 cup) white quinoa (see note)
  • 1 zucchini, grated
  • 35g (1/4 cup) plain flour
  • 2 cloves garlic, finely chopped
  • 1 lemon, zested, juiced
  • 40.00 ml finely chopped mint leaves
  • 60ml (1/4 cup) vegetable oil
  • 120g (1 cup) frozen peas
  • 250g cherry tomatoes, quartered
  • 100g baby rocket leaves
  • 250g hot-smoked salmon fillets, skin removed, flesh flaked
  • 18.20 gm extra virgin olive oil
Instructions:
  • 1. Heat a saucepan over high heat. Toast quinoa by shaking the pan for 2 minutes until fragrant. Pour in 330ml (1 1/3 cups) water and bring to a simmer. Lower the heat, cover with a lid, and cook for 10 minutes until water is absorbed and quinoa is tender. Let it rest, covered, for an additional 5 minutes before serving.
  • Drain the zucchini well to remove excess liquid. Mix the zucchini with quinoa, flour, garlic, lemon zest, mint, and egg in a bowl. Season generously with salt and freshly ground black pepper.
  • In a large non-stick frying pan over medium heat, heat vegetable oil. Spoon 6 heaped tablespoons of fritter mixture into the pan and cook for 2 minutes. Flip fritters, gently press down, and cook for another 2 minutes until golden and crispy on the edges. Transfer to paper towels to drain. Repeat with the rest of the fritter mixture.
  • Boil peas in salted water for 2 minutes until tender, then drain and cool slightly. Combine with cherry tomatoes, rocket, and salmon in a large bowl. In a separate bowl, mix lemon juice, olive oil, and seasonings. Pour the dressing over the salad and gently toss until well combined.
  • Plate salmon and pea salad, then elegantly crown with fritters.

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