Prep Time:  10 minutes        |        Cook Time: 25 minutes        |        Serves:  12

Ingredients

• 150g Just Organic quinoa (plain or tricolour)
• 75g broccoli, cooked and chopped
• ½ zucchini (grated)
• 50g The Fresh Salad Co kale, chopped finely and blanched
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 2 Lodge Farms eggs, beaten
• 50g Has No gluten free plain flour
• 30g Specially Selected parmigiano reggiano cheese, grated
• 1 tbsp Remano olive oil
• 1 spring onion
• 75g Lyttos natural Greek yogurt
• 1 tbsp lemon juice
• ½ tsp Stonemill paprika
• Salt and pepper, to season
• Small lemon wedges, to serve

Method

1. Rinse the quinoa then cover with 300ml cold water. Bring to the boil and then simmer for 10-15 minutes until fluffed up and cooked through. Separate grains lightly with a fork. Set aside to cool.
2. Add the blanched kale and broccoli to the quinoa along with the spring onion, grated zucchini, mint and parsley and combine.
3. Next, add the flour, eggs and cheese and mix until smooth. Heat the oil in a frying pan and add 1-2 tablespoon of mix per fritter into the pan.
4. Cook on 1 side for 5 minutes until crisp, then flip over and cook for another 5 minutes.
5. Mix the yogurt with the lemon juice and paprika and serve as a dipping sauce.
6. Serve with lemon wedges.