Broccoli, Zucchini and Quinoa Fritters

 

Quinoa gives a nice crunchy texture to these easy to make fritters. packed with green vegetables and a hint of Moroccan spice.

 

Served with zesty zucchini zoodles and a good helping of creamy Danish feta crumbled over the top.

 

INGREDIENTS:

  • 1/2 cup Quinoa

  • 1 cup water

  • 1 (240g) Broccoli head

  • 2 (320g) medium zucchini’s grated

  • 1 small brown onion finally diced

  • 1/2 cup gluten free flour (chickpea flour)

  • 1 egg

  • 1/2 cup Parmesan cheese grated

  • 50g creamy Danish feta

  • 1 tsp Moroccan spice mix from Spice and Co

  • Good pinch sea salt

  • Olive oil for cooking 

For the zucchini zoodles:

 

  • 1 medium Zucchini

  • Parsley leaves roughly chopped

  • 1/2 Lemon juiced

  • Zest of 1 lemon

To serve:

 

  • Creamy Danish feta

  • Spice tomato chutney (home made or store bought)

 

METHOD:

  1. Add the quinoa and 1 cup of water to a small saucepan, place on medium heat with a lid slightly ajar. Allow to simmer for 15 minutes or until the water has evaporated and the quinoa is cooked. Remove from the heat and set aside to cool down.

  2. Roughly chop up the broccoli head and add to a food processor, blitz until finely chopped. Add to a large mixing bowl followed by the grated zucchini and finally diced onion.

  3. Combine in the bowl the remaining fritter ingredients as well as the Danish feta crumbled up. Stir well to combine , ensure the egg and flour has mixed in thoroughly.

  4. Heat up a heavy base fry pan to medium heat, a cast iron fry pan is ideal for this. Add a little olive oil, place an egg ring down on the fry pan and fill with two large spoons of the mixture (roughly 1cm high). Using the back of the spoon gently pack it down so its firm. The cooking process can also be done with out egg rings, they help to create a regular size.

  5. Allow to cook for a few minutes until the underside is golden, very gently flip over with a spatula and cook the other side. As these don’t have a lot of flour they are moist so be careful when flipping to prevent form breaking.

  6. Once cooked on both sides place on a baking tray while the remainder of the mixture is cooked in batches. The tray can be placed in a very low oven to keep them warm as well as to help cook all the way through it they are slightly underdone.

  7. Using a spiral maker, spiral one zucchini and place in a medium mixing bowl along with the parsley leaves, lemon zest, lemon juice and a pinch of sea salt. Mix well to combine. Alternatively, you can buy prepacked zoodles at your local Harris Farm!

  1. To Serve; place a stack of fritters on each plate, add a small handful of the zucchini zoodles over the top, followed by crumbled Danish feta over the top. Serve with a small bowl of tomato chutney on the side.

 

 

 

Serves: 10

 

Prep/ cook: 40 minutes

 

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.