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Quinoa Pea Fritters with Zucchini

Another good vegetarian recipe to add to the list from Donna Hay.
From: sharingthefoodwelove.wordpress.com

2 cups cooked peas
2 cups cooked white quinoa
1 egg white
2 tbl sp. rice flour
2 tbl sp vegetable oil
salt and cracked black pepper
2 tsp vegetable oil for cooking
Zucchini Salad
2 zucchini shredded using a vegetable peeler or sliced finely with a knife
1 tbl sp. lemon juice
1/2 cup mint leaves
lemon cheeks to serve

Roughly mash half the peas and place in a bowl with the quinoa, egg white, rice flour, oil, salt and pepper and mix well to combine.

Shape 1/2 cupfuls of the mixture into thin patties. Heat the extra oil in a large non-stick frying pan over a medium heat and cook, in batches, for about 3-4 minutes until the patties are golden brown on each side. Dry on absorbent towel and serve with the zucchini salad.

To make the salad, prepare the zucchini and mix all the ingredients in a bowl together.

This recipe recommends serving it with labna, but I think it would be equally good with some persian feta or try some poached chicken like we did and turn the whole dish into a meal.

Labneh \ Labne

1kg plain, natural yoghurt
1 tsp salt

Stir the salt into the yoghurt. Line a colander or large sieve with butter muslin and place over a bowl. Put the yoghurt in the butter muslin and leave in the fridge to drain for 12-24 hours. The longer you leave it the thicker it will become. Once ready transfer to an airtight container or form into balls and cover with olive oil.

Store in the refrigerator for up to 1 week.

For longer storage, use the traditional oil-preserved method:

Lightly coat your hands with olive oil. Scoop up a tablespoon of labneh and gently shape into a ball.

Place the balls glass jars and pour extra-virgin olive oil over to cover.

Lightly tap the jars on the side to release any air bubbles. Cover and store in the refrigerator for up to 2 months.

Use it as you would cream cheese for a rich tasting but lower fat cheesecake (omit salt).

Mix dry herbs, fresh pepper and salt into it and use it as a spread on crackers and crisp veggies.

sprinkle with zattar and scoff.