Quinoa fritters with red eye mayo

Bill Grangers quinoa fritters make herby vegetarian patties served with spicy mayo
By Bill Granger
Quinoa fritters with red eye mayo
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: medium


For the spicy mayo

  • 5 tbsp mayonnaise
  • 1 tbsp chilli sauce
  • 1 tsp instant coffee granules
  • 1 tsp sherry vinegar
  • 1 garlic clove, crushed

For the fritters

  • 200 g quinoa
  • 2 spring onions, thinly sliced
  • 2 tbsp parsley, chopped
  • 2 tbsp mint, chopped
  • 60 g parmesan, grated
  • 4 tbsp flour
  • 1 lemon, zested
  • 2 large eggs, beaten
  • 1 egg yolk
  • 5 tbsp sunflower oil

To serve

  • small handful mint leaves
  • small handful parsley leaves
  • ½ red onions, sliced

Tips and Suggestions

Make this vegetarian by choosing vegetarian Italian hard cheese instead of parmesan


1. For the red eye mayo: In a bowl, combine all the ingredients for the red eye mayo and set aside.

2. For the fritters: Place the quinoa and 375ml water in a small saucepan, cover and bring to a boil over high heat. Reduce the heat to low and simmer gently for 12 minutes, or until the water has been absorbed and quinoa is tender. Leave to cool then and measure out 450g quinoa.

3. Combine 450g quinoa with the spring onions, parlsey, mint and parmesan. Add the flour, salt and pepper, lemon zest and eggs. Stir well to make a dry mixture.

4. Heat the oil in a large frying pan over medium-high heat and add heaped tablespoons of mixture to make 12 patties, cooking 6 patties at a time so as not to overcrowd the pan. Cook for 6-8 minutes or until the bottom is browned then flip carefully and cook the other side for 6-8 minutes or until browned. Repeat with remaining patties.

5. Serve with the red eye mayo. Top with parsley and mint leaves, some red onion and a little dollop of the mayo.

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