Quinoa Fritters With Lemon-Horseradish Mayonnaise

Mayonnaise

½ cup mayonnaise (regular or light)

1 tablespoon lemon juice

1 tablespoon minced fresh parsley, plus more for garnish

1 ½ teaspoons prepared horseradish

⅛ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon finely grated lemon zest

Fritters

2 tablespoons plus 1/2 cup canola oil, divided

1 medium yellow onion, chopped

1 large clove garlic, minced

1 cup mashed potatoes

2 eggs, beaten

2 cups cooked quinoa

¼ cup matzo meal

2 tablespoons minced parsley

1 teaspoon kosher salt

½ teaspoon ground black pepper

For the mayonnaise: In a medium bowl whisk together the mayonnaise, lemon juice, parsley, horseradish, salt, pepper and all but a pinch of the lemon zest. Spoon into a small ramekin and garnish with additional parsley and the remaining zest. Set aside.

For the fritters: In a large skillet over medium-high, heat 2 tablespoons of the oil. Add the onions and saute until softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a bowl to cool slightly.

Wipe the skillet with a paper towel and set aside.

In a large bowl, use a fork to mix together the mashed potatoes and eggs. Stir in the quinoa, matzo meal, parsley, salt, pepper and the sauteed onion mixture.

Return the skillet to the burner over medium-high. Add the remaining oil and heat until very hot but not smoking.

One at a time, scoop the fritter mixture into balls about 2 tablespoons each. Place 4 or 5 balls in the skillet, then use a lightly oiled spatula to gently flatted them. Cook until golden brown and crisp on the bottom, about 2 minutes.

Flip the fritters and cook another 2 minutes, then transfer to paper towels to drain. Repeat with remaining fritters. Serve the fritters with the mayonnaise.

Makes 16 to 18.