Quinoa and courgette fritters with dill tzatziki

Instructions

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.