Quinoa and courgette fritters with dill tzatziki

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

Total cost: $ 19.60 / $ 4.90 per serve

(at time of publication)

Ingredients

4 courgetteszucchini, 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

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.

Nutrition Info (per serve)

Kilojoules 2010kJ

Calories 481cal

Protein 22g

Total fat 16g

–Saturated fat 4g

Carbohydrates 50g

–Sugars 10g

Dietary fibre 11g

Sodium 710mg

Calcium 290mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.