For this week’s recipe feature, Vancouver-Native, Bri Beaudoin shared her recipe for Pea Fritters and Fries with Tartar Sauce. This recipe makes a yummy tartar sauce from Greek yogurt instead of mayonnaise. The fritters are packed with peas, spinach, scallions, and cheese. They’re a great way to use up extra quinoa, but since quinoa cooks up so quickly, you can also just make it fresh. This recipe requires 2 large baking sheets (18 x 13 inches / 46 x 33 cm), so if yours are smaller, make a half batch.
Pea Fritters and Fries with Tartar Sauce
Active time: 30 minutes
Total time: 50 minutes
Serves 4
Ingredients:
Fries
-1 ½ lb (680g) russet potatoes
– 2 tablespoons extra-virgin olive oil
– ¼ teaspoon fine sea salt
Fritters
– ¾ cup frozen peas
– 2 cups cooked and cooled quinoa
– 1 ¾ cups shredded low-moisture mozzarella (7 oz / 200g)
– 1 cup loosely packed minced baby spinach
– 2 scallions, thinly sliced
– ½ teaspoon freshly ground black pepper
– ½ teaspoon fine sea salt
– 4 large eggs, whisked
– ⅔ cup dry breadcrumbs
Tartar sauce
– 1 cup plain Greek yogurt
– ¼ cup minced dill pickle
– ¼ cup minced fresh dill
– 2 tablespoons drained capers, minced
– 1 tablespoon fresh lemon juice
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Directions:
1. Preheat the oven: Place the oven racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). Line 2 large baking sheets with parchment paper.
2. Make the Fries: Cut the potatoes lengthwise into quarters, then slice each quarter in half to make 8 equal-sized wedges. Transfer the potatoes to one of the prepared baking sheets. Drizzle the potatoes with the olive oil and toss to coat, then spread out in an even layer and sprinkle with the salt. Bake on the lower rack until the fries are golden brown and crispy, 40 to 45 minutes, flipping halfway through. Season with more salt, if needed.
3. Meanwhile, start the Fritters—mix the batter: Rinse the frozen peas in a colander under warm running water until defrosted, about 30 seconds, then let sit in the sink to drain. In a large bowl, combine the cooked quinoa, mozzarella, spinach, scallions, pepper, and salt. Using your fingertips, lightly squish the peas as you add them to the bowl. Pour in the eggs and stir until well mixed. Sprinkle
in the breadcrumbs and stir to mix.
4. While the fries are baking, shape and bake the fritters: Pack the mixture into a ¼-cup measuring cup. Turn the measuring cup over on the other prepared baking sheet and shake it to release the mixture. Repeat with the remaining mixture, spacing the fritters evenly on the baking sheet. (You should have 15 to 18 fritters.) Using damp fingertips, smooth out the shape of the fritters and tuck in any loose spinach. Bake on the upper rack until golden brown and firm to the touch, about 30 minutes.
5. Meanwhile, make the Tartar Sauce: In a small bowl, stir together the yogurt, pickle, dill, capers, lemon juice, pepper, and salt. Taste and adjust seasonings, if needed.
6. Serve: Divide the hot fries and pea fritters among plates and serve with a generous scoop or two of tartar sauce.
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October 28 marks the release of Evergreen Kitchen, the highly-anticipated first cookbook from recipe developer, certified nutritionist, and food stylist, Bri Beaudoin. As the creator and chef behind the hugely popular blog by the same name, Bri has packed her first cookbook with 110 delicious recipes that will feed everyone from the most seasoned vegetarian to those curiously testing the waters.
While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With so many of us eating more veggie-forward meals, it’s no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love.
