Pea Fritters With Greek Yogurt Sauce And Radishes Salad
Serves: 2
For Green Peas Fritters
  • 1 cup frozen green peas, thawed and finely smashed
  • ¼ cup uncooked quinoa
  • ¾ cup water
  • ¼ cup Panko breadcrumbs
  • 1 egg
  • 1 teaspoon salt, divided
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon cumin powder
  • 1 large garlic, finely minced
  • ¼ cup Parmesan cheese, grated
  • ½ lemon, zested
  • olive oil for frying
For Greek Yogurt Sauce
  • 2 tablespoons greek yogurt
  • 1 tablespoon sour cream
  • 1 garlic, finely minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black peper
For Radishes Salad
  • 2 handfuls of mixed greens (spinach and arugula would work well here)
  • ½ cup cucumber, peeled and diced
  • 4 radishes, thinly sliced
  • ¼ cup Feta cheese, cubed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
For Green Peas Fritters
  1. In a small sauce pan, combine water, quinoa and ½ teaspoon of salt. Bring to a boil, then reduce to simmer, cover with a lid and cook the quinoa until it absorbed all water and is cooked through, about 15 minutes.
  2. In a large mixing bowl combine green peas, cooked quinoa, egg, spices, Panko, Parmesan and lemon zest. Mix well.
  3. In a medium non-stick pan heat olive oil, enough to cover the bottom of the pan, about 3 tablespoons. With your hands, take about ¼ of a cup of quinoa pea mixture and form small patties. Fry for 3-4 minutes on each side until nice and golden from the sides. Transfer to a paper towel.
For Greek Yogurt Sauce
  1. In a small bowl, combine all ingredients for the sauce and serve with the fritters.
For Radishes Salad
  1. In a medium mixing bowl, combine mixed greens, cucumber, radishes and Feta. Drizzle with olive oil and season with salt and pepper.
  2. Enjoy!
Recipe by Lavender & Macarons at