Base For Fritters

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⅓ cup dry quinoa

10 ounces frozen peas, steamed

1 tbsp. ground flax meal

2 tbsp water

1 ½ tablespoons olive oil

⅔ cup finely chopped leeks (~2 medium leeks)

1 ½ teaspoons minced garlic

½ cup packed spinach, finely chopped

2 tbsp. parsley, chopped

1 tbsp. dill, chopped

1 tbsp. lemon juice

¼ cup AP flour

¼ cup Italian style breadcrumbs

1 teaspoon fine grain kosher salt, divided

1 ½ teaspoons lemon pepper seasoning (or regular black pepper)

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Lemon Dill Sauce

½ cup sour cream

¼ cup of mayonnaise

1 ½ tablespoons tahini

1 ½ teaspoons freshly squeezed lemon juice

2 teaspoons fresh dill, finely chopped

¼ teaspoon lemon pepper seasoning (or regular black pepper)

1/ 4 teaspoon kosher salt

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1. Cook quinoa and peas according to package directions and set them aside until ready to use. Stir together flax meal and water and let sit for 15 minutes to thicken.

2. Meanwhile, heat oil in a skillet over medium heat. Add leeks and sauté for 5 minutes, then add garlic and cook for another 2 minutes. Stir in chopped spinach, parsley, and dill, season with ¼ teaspoon of salt, and cook for 2 minutes.

3. Add cooked peas to a bowl and use a hand masher to mash the peas. Stir in the cooked quinoa, leek/garlic mixture, flax mixture, and lemon juice.

4. In a separate bowl, stir together flour, breadcrumbs, the remaining salt, and the lemon pepper seasoning. Add to wet mixture and stir to combine. Let the mixture sit for 20 minutes so that it has a chance to bind together before cooking.

5. Heat a nonstick skillet over medium heat and add some olive oil. Use a ¼ cup measuring cup to measure out the batter for each fritter. Flatten each patty using your hands and pan fry for 4-5 minutes until lightly browned on each side.

6. Whisk together all of the sauce ingredients until smooth. Serve fritters warm with lemon dill sauce.