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Quinoa Zucchini Dill Fritters With Feta

Quinoa Zucchini Dill Fritters With Feta

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 13
Difficulty Easy

Rating (click to rate)

3.0 based on 7 ratings.

Ingredients

  • 1/2 Uncooked Quinoa 1/2 cup, rinsed well colour of your choice
  • 1.5 Zucchini one and a half cups, grated
  • 2 Egg
  • 2/3 Feta Cheese .66 cup, mild Feta can be used
  • 1/4 Fresh Dill one fourth cup, to taste
  • 1 Salt 1 tsp or to taste
  • 1 Red Onion small
  • 1/2 Pepper half teaspoon, or to taste
  • .3 Olive Oil .3 cup, or similar mild vegetable oil
  • 1 Clove Garlic finely minced
  • For Yoghurt Dressing
  • 2 Clove Garlic minced
  • 1 Greek Yogurt

Nutrition Information

Qty per
323g serve
Qty per
100g
Energy 478cal 148cal
Protein 30g 9g
Fat (total) 19.6g 6.1g
 - saturated 8g 2.5g
Carbohydrate 46g 14g
 - sugars 8.5g 2.6g
Dietary Fibre 3.38g 1.05g
Sodium 1015mg 314mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Whether you’re whipping up something for lunch, something for dinner, or a handy snack to eat on the go, these Quinoa Zucchini Dill Fritters With Feta are ideal.

They’re healthy, filling, edible both when fresh and warm and also when cool, and full of delightful flavours.

Method

  1. Cook quinoa according to package instructions. Set aside to cool.

  2. In a bowl, place the grated zucchini and sprinkle liberally with cooking salt (not included in recipe list). Wait for 5-10 minutes to allow salt to draw water from the zucchini. With clean hands, squeeze the grated zucchini well to get out the water, then pat with a thin towel (not a paper one) to soak up any extra water.

  3. In a bowl, whisk the eggs and add in the feta cheese, grated zucchini, dill, garlic, onion and cooked quinoa. Add salt and pepper to taste. Combine well and then form mixture into patties about the size of your palm and not more than 2cm thick.

  4. Put the oil in a saucepan and heat until is starts to smoke. Add the patties, being careful not to overcrowd the pan, pressing each one with a spatula to flatten them. Cook for about 4 minutes on one side, then flip and cook for another 4 minutes or so until golden brown.

  5. If serving with yoghurt dip, mix the garlic and yoghurt together well in a bowl. This can be poured over the fritters, or served on the side. Top with extra dill to taste.

Zucchini is the backbone of these fritters, a versatile, cheap and readily available vegetable, but the quinoa means there’s no additional flours, no stodginess, and no oily aftertaste. The yoghurt dressing is entirely optional, but certainly recommended.

Quinoa Zucchini Dill Fritters With Feta | Stay At Home Mum

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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