This is a fabulous vegetarian meal: delicious, light and packed with nutrition. Please, please try it!
Fritters:
4x large potatoes, peeled and boiled
300g quinoa, cooked according to instructions
A large handful of fresh parsley, mint or even raw, chopped kale or spinach
Salt and pepper, to taste
Oil to shallow-fry
Combine the cooked quinoa, potatoes and whatever herbs or greens you are using.
Season to taste.
Scoop up enough mixture to shape into patties with a 7cm diameter.
Heat some oil in a pan and fry the patties until golden. Three minutes per side ought to do it.
Avocado mayo:
2x ripe avocados
±125ml olive oil
Scoop the flesh of the avocado into a food processor.
With the engine running, drizzle the olive oil onto the avocado in a trickle.
Incorporate all of the oil and season with salt and pepper.
Serve with the quinoa fritters.
My Whisk and I 