Thyme

Tuesday's Beetroot and Quinoa Fritters with Feta, Peas & Mint

by Thyme Recipes 7 Jul 17

Tuesday's Beetroot and Quinoa Fritters with Feta, Peas & Mint

A vegetarian treat for Tuesday, using more of the season's freshest ingredients ... also perfect as a lunchtime dish.

Serves 4

Ingredients:

Method:

  1. Scrub the beets and place in a foil parcel in the oven at 180c for 40-45 mins, until tender. Allow to cool.
  2. Rinse, then place the Quinoa in a pan with the stock or water. Bring to the boil, then simmer for 20-25 mins until tender and all the liquid has been absorbed.
  3. Peel, then grate the beets into a bowl. Add the quinoa, onion, crumbs, egg, dill and plenty of seasoning. Mix to combine.
  4. Using your hands form the mixture into 8-10 patties.
  5. Heat ½ cm of oil in a frying pan and fry the patties for 3-4 mins each side until golden. Remove and keep warm.
  6. Place the peas in a Mortar and pestle and pound briefly. Add the Feta, Mint, 1-2 tblsp oil, S&P and a good squeeze of lemon juice then pound to a rough mixture. 
  7. Serve the fritters topped with the peas.

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