“When I was growing up in Vancouver, my family ate a lot of fish. In the summer, I loved our family trips to Granville Island, where we’d get to order fish and chips from the “blue shack” on the pier. The chips were my favourite part: I loved dipping my fries in the 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 (12 by 18 inches), so if yours are smaller, make a half batch.” —Bri Beaudoin

pea fritters and fries displayed on a sheet pan

Fries Ingredients

680 g russet potatoes
2 tbsp extra-virgin olive oil
¼ tsp fine sea salt

Fritters Ingredients

¾ cup frozen peas
2 cups cooked and cooled quinoa
1¾ cups shredded low-moisture mozzarella
1 cup loosely packed minced baby spinach
2 scallions, thinly sliced
½ tsp freshly ground black pepper
½ tsp fine sea salt
4 large eggs, whisked
⅔ cup dry breadcrumbs

Tartar Sauce Ingredients

1 cup plain Greek yogurt
¼ cup minced dill pickle
¼ cup minced fresh dill
2 tbsp drained capers, minced
1 tbsp fresh lemon juice
½ tsp freshly ground black pepper
¼ tsp fine sea salt


Place the oven racks in the upper and lower thirds of the oven and preheat to 425°F. Line 2 large baking sheets with parchment paper. 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.

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.

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). In a small bowl, stir together the yogurt, pickle, dill, capers, lemon juice, pepper and salt. Taste and adjust seasonings, if needed.

Divide the hot fries and pea fritters among plates and serve with a generous scoop or two of tartar sauce.

Get more Evergreen Kitchen vegetarian recipes here.

Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.