Quinoa, tuna and broccoli fritters with herby lemon yogurt

Instructions

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1 Cook the broccoli in a pan of boiling water until just tender. Drain, refresh under cold running water and squeeze out any water, then chop coarsely.

2 Put the flour in a large bowl, add the eggs and whisk until smooth. Add the quinoa, broccoli, tuna, feta, 2 tablespoons chives, 2 tablespoons mint and half the zest. Season with black pepper and stir to combine.

3 Spray a large non-stick frying pan with oil and set over a medium heat. Add 4 dollops (each about 3 rounded tbsp) of mixture to the pan, and cook for 3–4 min on each side or until golden and cooked through. Repeat to make 16 fritters.

4 Meanwhile, combine the cucumber, salad leaves and radishes in a salad bowl. Mix the yogurt with the extra chives, mint and remaining zest. Serve the fritters with the salad, yogurt dressing and lemon wedges for squeezing over.