Serves 1

Prep time 40 minutes


Light Benna yoghurt (natural) Lemon juice
Fresh basil
Olive oil
Parma ham (optional) Slices avocado
1/3 cup quinoa
2/3 cup water
1 cup cooked green peas 1⁄4 cup chickpea flour
1 egg white
1 heaped tbsp tahini Parsley
Salt Pepper Rye bread


Place the quinoa and water in a medium saucepan over high heat and bring to the boil. Cover with a tight-fitting lid, reduce the heat to low and cook for 10 minutes. Remove from the heat and allow to stand, covered, for 5 minutes. Remove the lid and set aside to cool completely.

Place the peas, chickpea flour, half the quinoa, tahini, parsley, salt and pepper and the egg white in a small food processor and process to a coarse paste.Transfer to a bowl, add the remaining quinoa and mix to combine. Using wet hands, shape tablespoons of the mixture into circles.

Put grill on high, place fritters on baking paper and grill for 5 minutes on each side.
In the meantime, crisp parma ham (optional) under the grill alongside the fritters, turning half way.

Make yoghurt sauce by mixing together yoghurt, lemon juice, salt and pepper.

Next make the basil sauce by blending a handful of fresh basil, olive oil, salt and pepper.

Toast your rye bread, top with the yoghurt sauce.Place the pea fritters and sliced avocado on top, followed by the crispy parma ham and a drizzle of basil sauce.

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