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Quinoa and vegetable fritters
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Boost veggie intake with simple, kid-approved fritters.
Ingredients:
  • 4 green shallots, coarsely chopped
  • 500.00 ml broccoli florets or cauliflower florets
  • 1 small zucchini, chopped
  • 250.00 ml chopped kale
  • 250.00 ml fresh mint
  • 625.00 ml cooked quinoa
  • 70g (1 cup) fresh breadcrumbs
  • 1 1/2 tsp vegetable stock powder
  • 1 lemon, rind finely grated, plus cheeks to serve
  • 4 eggs, lightly whisked
  • Mixed salad leaves, to serve
  • Greek-style yoghurt, to serve
  • Tomato relish, to serve
Instructions:
  • Combine shallot, florets, zucchini, leafy greens, and herbs in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add quinoa, breadcrumbs, garlic, stock powder, lemon rind, and egg. Season with salt and pepper, then mix well to combine.
  • Cover a baking tray with parchment paper. Form 1/4-cup portions of the mixture into patties and arrange them on the tray. Chill in the refrigerator for 30 minutes.
  • In a large frying pan over medium-low heat, warm the olive oil. Cook fritters in batches for 3-4 minutes on each side until they are golden and crispy. Serve with salad leaves and lemon cheeks. Garnish with a dollop of yoghurt and tomato relish.

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