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Ingredients

4 green shallots, coarsely chopped
2 cups broccoli florets or cauliflower florets
1 small zucchini, chopped
1 cup chopped kale
1 cup fresh mint
2 1/2 cups cooked quinoa
70g (1 cup) fresh breadcrumbs
2 garlic cloves, crushed
1 1/2 teaspoons vegetable stock powder
1 lemon, rind finely grated, plus cheeks to serve
4 eggs, lightly whisked
2 tablespoons olive oil
Mixed salad leaves, to serve
Greek-style yoghurt, to serve
Tomato relish, to serve

Method

Step 1 Place shallot, florets, zucchini, chopped leafy greens and herbs in a food processor. Process until finely chopped. Transfer to a large bowl. Add quinoa, breadcrumbs, garlic, stock powder, lemon rind and egg. Season. Stir to combine.
Step 2 Line a baking tray with baking paper. Shape 1/4-cupfuls of mixture into patties and place on prepared tray. Place in the fridge for 30 minutes.
Step 3 Heat the olive oil in a large frying pan over medium-low heat. Cook fritters, in batches, for 3-4 minutes each side or until golden and crispy. Serve with salad leaves and lemon cheeks. Top with a dollop of yoghurt and tomato relish.

Quinoa and vegetable fritters

How to make Quinoa and vegetable fritters

Ingredients

Method