Name: Feta & spring onion fritters
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 4 tbsp olive oil; 1 bunch of spring onions (8-10), chopped into 1cm pieces; 1 courgette (around 150g), grated; 200g cooked quinoa; 100g feta crumbled; 6 sundried tomatoes finely chopped; 1 tsp smoked paprika; 1 tsp garlic granules; small handful of mint leaves picked and finely chopped; small handful of dill finely chopped; 2 eggs beaten; 5 tbsp plain flour; yogurt lemon wedges, and chilli jam

A serving of feta & spring onion fritters

4 tbsp olive oil
1 bunch of spring onions
(8-10), chopped into 1cm pieces
1 courgette
(around 150g), grated
200g cooked quinoa
100g feta
crumbled
6 sundried tomatoes
finely chopped
1 tsp smoked paprika
1 tsp garlic granules
small handful of mint
leaves picked and finely chopped
small handful of dill
finely chopped
2 eggs
beaten
5 tbsp plain flour

To serve

yogurt
lemon wedges, and chilli jam

Method

step 1
Heat 2 tbsp of the olive oil in a frying pan over a medium heat. Add the spring onions with a pinch of salt, and cook for 6-8 mins until softened.
step 2
Tip the grated courgette into a clean tea towel and squeeze out any excess water, wringing the tea towel tightly. Tip into a bowl along with the softened spring onions. Add the quinoa, feta, tomatoes, smoked paprika, garlic granules, mint, most of the dill, beaten eggs and flour. Season and stir well to combine.
step 3
Drizzle 1 tbsp of the oil into the frying pan and set over a medium heat. Add 2 heaped tbsps of the mixture to the pan and smooth out using the back of the spoon. Cook in batches, drizzling in the remaining oil as needed for 6-8 mins until crisp and brown. Turn and repeat.
step 4
Serve the fritters warm with yogurt, lemon wedges for squeezing over and some chilli jam. Garnish with the remaining dill.