Recipe: Spring Vegetable + Quinoa Fritters

Nothing says spring like British asparagus season. To rejoice What’s In Season this month, we create two scrumptious recipes to honour the recent produce coming from UK farms. 

This recipe makes for a scrumptious lunch or mild dinner. The fritters are fairly substantial as they include quinoa. We recommended holding your spring veg good and chunky when chopping so you actually get the flavour and texture via the fritter.

Here is how one can make Spring Vegetable + Quinoa Fritters

Serves 4 for lunch 
Prep time – 25 minutes 
Vegetarian, Gluten Free

Substances

• 125 g broad beans
• 125 g peas
• 125 g asparagus 
• 200 g gram flour 
• 150 g pre-cooked quinoa (we used pink + white)
• 1 teaspoon vegan bouillon powder
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 tablespoon nigella seeds (non-compulsory) 
• 150-200 ml chilly water
• Impartial oil, to fry (like avocado, sunflower or rapeseed oils)
• 100 g thick greek yoghurt
• A handful of untamed garlic leaves
• 1 spring onion, thinly sliced
• A big handful of coriander leaves
• A big handful of mint leaves
• 100 g child salad leaves (we used lambs lettuce)
• 1 lemon, halved, one half lower into wedges
• 1 tablespoon further virgin olive oil 
• Salt + freshly floor black pepper

Methodology

1. Deliver a big pot of water to the boil. Salt it generously. Blanch the peas, broad beans and asparagus for 30 seconds and plunge into cool water. If the broad beans are massive, take away the papery pods, however this isn’t important. Chop the asparagus into chew sized items. 
2. In a big bowl, combine collectively the gram flour, quinoa, vegan bouillon powder and spices. Progressively add the water and blend effectively to mix till you might have a thick batter. Add the greens and blend effectively to coat. If all of the greens are usually not coated, add slightly extra water. Season effectively. 
3. Add a couple of tablespoons of impartial oil to a big frying pan, sufficient to cowl the bottom of the pan.
4. Whereas the oil heats up, whizz collectively the greek yoghurt with the wild garlic leaves utilizing a small handheld blender or meals processor. Put aside. 
5. Fry the fritters, making every round 2 tablespoons of the batter, for two minutes on either side till golden and crisp. 
6. In a small bowl, costume the coriander, mint and salad leaves with the juice of half a lemon and the additional virgin olive oil. Season effectively.
7. Serve the fritters with the wild garlic yoghurt and thinly sliced spring onion with among the herby salad on the facet.