Step 1

Cook the quinoa in simmering water for 10 minutes (it should be well cooked), then drain well.

Step 2

2. While quinoa cooks, put the peas in a strainer and blanch them in the simmering quinoa water for one minute. Strain, tip into a large bowl and squash with the back of a fork.

Step 3

Add the drained quinoa, feta, spring onion, oregano, cumin and baking powder and combine. Add the whisked eggs, season with salt and pepper and mix well.

Step 4

Blitz half of the mix with a stick blender and fold back through the remaining mix (this will help it bind). The mix will be a little wet, but if it’s too loose, add a tablespoon or two of arrowroot (or cornflour) before forming into small rissoles.

Step 5

Heat three centimetres of oil in a large frying pan or wide-based saucepan until 170C.

Step 6

While the oil heats up, slice the carrots into long, fine strips on a mandolin slicer or with a vegetable peeler. Season with one teaspoon of salt flakes and the castor sugar. Add a splash of vinegar, toss through and set aside to soften.

Step 7

Fry the fritters until golden on each side, turning carefully as they will be a little fragile, then drain on paper towel.

Step 8

Dress the carrots with a drizzle of oil.

Step 9

To serve, dollop some yoghurt on to a serving platter, top with the fritters and carrot ribbons, sprinkle over some dukkah and serve with lemon wedges on the side.

Step 10

TIPS When in season, substitute half of the peas for 200 grams of chopped double-podded broad beans.Grated haloumi would also work well in these.You can spice these up with sliced fresh green chillies, or a sprinkling of dried chilli flakes.