Quinoa and courgette fritters with strained yoghurt

Quinoa and courgette fritters with strained yoghurt

By
From
Cut the Carbs!
Makes
12-24

These natty vegetarian and gluten-free fritters are as happy on a tray with drinks while you watch the sun slip down with a crowd of six, as they are at a breakfast for two. There are so many winning aspects – from the earthiness of the grated courgettes to the sparkle of salt from the olive tapenade. Then there are the quinoa flakes which offer both protein and the body to bind them together. They’re delightful with strained yoghurt or feta cheese crumbled over the top but they are also sterling with some smoked salmon or a poached egg if what you’re really after is a substantial supper for one.

Ingredients

Quantity Ingredient
2 medium courgettes, grated
100g rolled quinoa flakes
60ml milk
4 tablespoons olive tapenade
A pinch dried chilli flakes, (optional)
2 eggs, lightly beaten
15 fresh mint leaves, very finely chopped
handful fresh flat-leaf parsley leaves, very finely chopped
1 spring onion, diced
1 teaspoon sea salt
4 tablespoons olive oil
chilli sauce, (optional)

To serve

Quantity Ingredient
300g greek yoghurt
1 teaspoon sea salt
chilli sauce, (optional)

Method

  1. Stir together the courgettes, quinoa flakes, milk, tapenade, chilli flakes, eggs, mint, parsley, spring onion and salt until well combined.
  2. Put half of the olive oil in a non-stick frying pan. Drop in 1 tablespoon of batter per fritter and fry until golden on the bottom. You can probably do 3–4 at a time. Use a spatula or fish slice to gently flip the fritters over, then cook the other sides until the outsides are crisp and the fritters hold together. Keep them warm in a low oven while you make the remaining fritters using the remaining oil to grease the pan.
  3. To serve, season the yoghurt with the salt and dollop on the fritters, perhaps with some chilli sauce on the side.

Tip:

  • These can be made ahead and frozen in Tupperware between slips of baking paper; just reinvigorate them in the oven, a pan or toasted sandwich press.
Tags:
healthy
low carb
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