Pesto quinoa fritters

In a small bowl, combine the milled flaxseed with 50ml water. Set aside to absorb until thickened (about 10 minutes); this will act as a binder. Meanwhile, heat 1 tbsp olive oil in a large nonstick frying pan over a medium heat. Add the onion and cook for about 5 minutes, stirring frequently, until softened, then add the garlic and cook for another 1 minute. Remove from the heat and set aside to cool for 2-3 minutes.

Put the quinoa, pesto, nutritional yeast, if using, and flour into a large bowl. Season, then stir in the cooked onion mixture and the soaked flaxseed. Divide the mixture into 10 equal-sized portions and shape into patties. There’s no need to weigh them, but for reference they’re about 35g each.

Heat 1 tbsp olive oil in the same frying pan you used for the onion over a medium-low heat. Add ½ of the fritters to the pan and cook for 3-4 minutes on each side until golden and crisp. Be careful not to overcrowd the pan or the fritters won’t brown. Repeat with the remaining fritters, adding another 1 tbsp oil to the pan. Serve with the lemon wedges and yogurt alternative on the side.