This incredible vegetarian recipe, featuring mint, parmesan and chilli flavours, will please everyone.


  • 200g quinoa

  • 2 large eggs plus 1 egg yolk, beaten

  • Pinch of sea salt

  • 2 tablespoons chopped parsley

  • 2 tablespoons chopped mint

  • 2 spring onions, thinly sliced

  • 60g freshly grated parmesan

  • 4 tablespoons flour

  • 1 lemon, finely zested

  • 5 tablespoons light-flavoured oil

  • For the red eye mayo:

  • 5 tablespoons mayonnaise

  • 1 tablespoon chilli sauce

  • 1 teaspoon instant coffee powder

  • 1 teaspoon sherry vinegar

  • 1 garlic clove, crushed

  • To serve:

  • Mint leaves

  • Parsley leaves

  • Sliced red onions


  • 1.

    Combine all the ingredients for the red eye mayo and set aside.

  • 2.

    Place the quinoa and 375ml water in a small saucepan, cover, bring to a boil over high heat. Reduce heat to low and simmer gently for 12 minutes or until water has been absorbed and quinoa is tender. Cool and measure out 2 ½ cups quinoa.

  • 3.

    Combine the quinoa, spring onions, parlsey, mint and parmesan. Add 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, (cook 6 patties at a time).  Cook for 6-8 minutes until the bottom is browned then flip carefully and cook the other side for 6-8 minutes or until browned. Repeat with remaining patties. Serve with the red eye mayo. Top with parsley and mint leaves and some red onion and a little dollop of the mayo.

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Posted by Jodie722Report
Bill has such a great smile. I will be making these fritters tomorrow night for the family.