Quinoa and herb fritters with Avocado mayo

This is a fabulous vegetarian meal: delicious, light and packed with nutrition. Please, please try it!


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.

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