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Broccoli Fritters With Green Pea & Avocado Quinoa Salad Collection 31/07/2019, Recipes

2-4 Servings

Crunchy vegan snacks and meals are the perfect way to eat your daily veggies. Here they’re accompanied by a fresh avocado and quinoa salad. How can anyone say eating vegan is boring and complicated? 

Time: approx. 20-25 min active, 35 min total. Average £/serving: £4.06 Freezes well.

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What you get:

Chia seeds



Spring onions

Buckwheat flour

Fresh mint






From your larder:

Olive oil


Coconut Oil

Frozen Green Peas


Step 1

For the egg substitute: form a protein gel by mixing together chia and water and setting aside for a few minutes.

Cook the quinoa, using ½ cup of quinoa to 1½ cups of water. Cook on a high heat for 10 minutes, low for a further 10 and leave to rest until the quinoa has absorbed all the water. Set aside.


Step 2

Thinly slice the avocado and radish. Combine in a bowl. Add frozen peas (optional), the juice and zest of a lime. When the quinoa has cooled, add it and season with salt and pepper.


Step 3

There are 2 ways to make the fritter mixture:

1.  Blend the broccoli and courgette and add chopped spring onions, mint and flour. Stir in the chia gel to combine it all together.


2.  Grate the broccoli and courgette by hand and follow the process above.


Step 4

Once the mixture is ready, heat a thin layer of oil in a small frying pan over medium-low to medium heat. When hot, heap a dollop of the fritter mixture onto the pan and spread carefully with the back of the spoon. Fry for 3-4 minutes on either side. Turn down the heat if needed so they don't burn. Enjoy hot with the quinoa avocado salad.

Note: If you’re planning to eat them later, be sure to reheat in the oven or grill -  it gives them a fantastic crunchy texture.

NB: This collection will provide you with substantial leftover ingredients for further recipes.

by Melanie R Gonzalez, nutritionist at CookYourLife