Quinola and corn fritters with avocado cream and fresh peach slices.
250g cooked pearl quinoa
200g sweetcorn kernels
2tbs chopped flat parsley
40g plain flour
1/2 tsp baking powder
Good pinch of salt and pepper
Vegetable or sunflower oil for frying
In a mixing bowl whisk the eggs lightly and add the cooked quinoa, corn and parsley. Mix well.
Sieve the flour and baking powder to the mix, add salt and pepper and stir until all well incorporated.
Heat the frying pan with a little bit of oil and when hot, spoon the patties on and fry until golden on each side (about 3 minutes each side).
Lift them out onto a kitchen paper to soak in the excess oil.
Avocado cream (side dish)
2tsp lemon juice
1tbs greek yoghurt
A pinch of chilli powder (optional)
Place all the ingredients in a jug and mush it up with the fork for the corse texture or the hand held liquidiser for a smooth creamy texture.
Serve cold with a spoonful of avocado cream and a slice of peach.