Zucchini, Feta & Leftover Quinoa Fritters
Found yourself with leftover quinoa? Why not turn it into these quick zucchini and feta fritters. Super tasty, they are ideal for either a light lunch or a simple dinner.
Servings: 2
Calories: 378kcal
Ingredients
- 200 g (1 cup) grated zucchini
- 140 g (3/4 cup) cooked quinoa
- 70 g (1/2 cup) feta cheese crumbled
- 30 g (3 Tbsp) plain flour
- 1 spring (green) onion finely sliced
- 3 Tbsp fresh herbs (try basil & parsley) chopped
- 3 eggs large
- Salt & pepper
- Olive oil or ghee for frying
Instructions
To make the fritter mixture
- Fold the grated zucchini up in a clean tea towel, and wring the tea towel to release some of the liquid from the zucchini.
- Place the zucchini in a medium bowl. Add the quinoa, feta cheese, flour, onion and herbs.
- Season well with salt & pepper, and mix thoroughly to coat the grated zucchini with the flour.
- Add the eggs to the bowl, and mix again to stir the eggs through the zucchini mixture.
To cook the fritters
- Place sheets of kitchen paper on a dinner plate or tray, and set aside.
- Heat a large fry pan over a medium-high heat, and add enough oil or ghee to form a thin layer over the bottom of the pan.
- Drop heaped dessertspoons of the fritter mixture into the oil, and immediately flatten the mixture with the back of the spoon to form a 1cm thick fritter.
- Gently cook the fritters for 3 - 4 minutes, or until the bottom of the fritters are golden brown.
- Flip the fritters, and cook for a further 3 - 4 minutes, or until the other side is also golden brown.
- Remove the cooked fritters from the fry pan, and place them on the lined dinner plate.
- Repeat with the reminder of the mixture.
- Serve with salad and your favourite sauce, relish or chutney.
Notes
I like to keep the fritters warm in a low oven whilst I cook the reminder of the mixture. Just place the dinner plate in the oven at about 100C, and add the fritters to the plate as they are cooked.