Quinola and corn fritters with avocado cream and fresh peach slices.

(makes 16)

t

Ingredients

2 eggs

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

t

Preparation

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.

t

________________________________________________

t

Avocado cream (side dish)

t

Ingredients

2tsp lemon juice

1tbs greek yoghurt

Sea salt

A pinch of chilli powder (optional)

t

Preparation

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.