Quinoa and courgette fritters with dill tzatziki

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: Mark O'Meara

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These little vegetarian quinoa and zucchini fritters with dill tzatziki are so moreish they disappear in seconds! High in calcium, iron and protein, so easy and quick to make in 25 minutes, guaranteed to be a hit with the family.

Serves: 4

Time to make: 25 mins

Ingredients

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4 courgettezucchiniXszucchini, summer squashX, grated
50g crumbled feta
2 spring onions, finely sliced
⅔ cup quinoa flakes
3 tablespoons tamari almonds, finely chopped
2 eggs
1 cup tzatziki (yoghurt and cucumber dip)
1 tablespoon chopped fresh dill
4 wholemeal pita pockets, to serve
4-6 cups mixed salad leaves, to serve

Instructions

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1 Squeeze excess moisture from courgettes using a paper towel. In a bowl, combine courgettes, feta, spring onions, quinoa flakes, almonds and eggs. Mix well.

2 Spray a large non-stick frying pan with oil and place over a medium-high heat. Drop quarter-cupfuls of courgette mixture into the pan. Flatten each slightly. Cook fritters for 2–3 minutes each side, or until lightly golden and cooked.

3 Meanwhile, in a small bowl combine tzatziki and dill.

4 Serve fritters with pita, salad leaves and dill tzatziki.

Variations

Make it gluten free: Use gluten-free pita or wraps and plain roasted almonds, and check tzatziki is gluten free.

Nutrition Info (per serve)

Calories 481 cal

Kilojoules 2010 kJ

Protein 22 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 10 g

Dietary fibre 11 g

Sodium 710 mg

Calcium 290 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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