Quinoa and courgette fritters with dill tzatziki

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 courgetteszucchini, summer squashX, 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

Squeeze excess moisture from courgettes using a paper towel. In a bowl, combine courgettes, feta, spring onions, quinoa flakes, almonds and eggs. Mix well.
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.
Meanwhile, in a small bowl combine tzatziki and dill.
Serve fritters with pita, salad leaves and dill tzatziki.

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