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Quinoa and courgette fritters with dill tzatziki

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Serves: 4
Time to make: 25 mins

Total cost: $ 19.60 / $ 4.90 per serve

(at time of publication)


Quinoa and courgette fritters with dill tzatziki

  • Ingredients

  • Nutrition Info.(per serve)

4 courgettes, grated
50g crumbled feta
2 spring onions, finely sliced
2/3 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

Nutrition Info

  • 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

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.

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Variations

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

Author:Kerrie Ray
Photographer: Mark O'Meara
First published: Dec 2017
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