- Freezable
- Vegetarian
- Vegan
- Dairy-free
- High-protein
Ingredients
Serves: 4
- 180g uncooked quinoa
- 1 large courgette, grated
- 2 tbsp wholewheat flour
- 2 lemons
- 1 tsp garlic powder
- 1 tsp cumin
- 1 large handful fresh basil, roughly chopped
- 4 tbsp cold pressed rapeseed oil
- 200g cherry tomatoes, diced
- 4 large handfuls lambs lettuce
- 1 avocado, sliced
Method
Step 1
Rinse the quinoa and add to a saucepan with 500ml water. Bring to a boil over high heat, then reduce the heat to a simmer and cover with a lid.
Step 2
Cook for 10-12mins, until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside until cool.
Step 3
Meanwhile, mix together the cherry tomatoes, half the basil, and 1 lemon juiced, to make the relish. Season with salt and pepper.
Step 4
Mix together the cooled quinoa, courgette, flour, the juice and zest of the other lemon, garlic powder, cumin, and remaining basil in a large bowl. Season with salt and pepper.
Step 5
Heat the oil in a non-stick frying pan, over medium heat.
Step 6
Scoop out a golf ball sized amount of the quinoa mixture and shape into a disc by rolling into a ball and then flattening.
Step 7
Place in the heated pan and repeat until your pan is full.
Step 8
Cook for 4 minutes on each side, or until golden brown and crisp.
Step 9
Remove from the pan and repeat with remaining mixture. You can either make 4 smaller fritters per person, or 2 larger ones.
Step 10
Serve the fritters on a plate with the lettuce and avocado, and garnished with the tomato relish.
