These are great as finger food or even as a maincourse ( made into larger fritters)

Feel free to vary the herbs and cheese according to what you may have in your refrigerator at the time.




1 cup quinoa

2 eggs, plus one extra yolk

2 tbspn each parsley and mint chopped roughly

2 spring onions chopped

75g fetta, crumbled

3 garlic cloves , minced or chopped

1 tsp ground cumin or Herbies lentil and dahl spice

Finely grated zest of a lemon

1/3 cup plain flour

2 tblsp rice bran or other oil.




1/3 cup whole egg mayonnaise

¼ cup Greek yoghurt

Handful flat parlsey leaves

Handful mint leaves.

½ bunch chives

2 springonions

Juice of ½ lime




  1. For green goddess sauce, pulse all ingredients together in a blender or Thermomix (Turbo x3). Season to taste and chill until required.

  2. Place quinoa and 1 ½  cups water or stock in a small saucepan and bring to the boil.

  3. Reduce heat to a simmer and cook for 10 minutes with lid on then turn heat off and leave covered for another 10 minutes.

  4. Add beaten eggs and yolks to the cooled quinoa with the herbs, spring onions, fetta, garlic, cumin,  lemon zest and flour.

  5. Season then form into patties and if possible allow to chill for one hour.

  6. Heat the oil in a large pan over high heat and cook the patties in batches for 3=4 minutes until golden and crisp.( Or bake in oven 180°C 15-20 mins)

  7. Season fritters with sea salt flakes and serve warm with green goddess sauce and lime wedges.