Serves 10
Prep time 15 minutes
Chill time 120 minutes
Nut Free, Dairy Free
Ingredients
-
2 medium zucchinis
- 1 ½ cups cooked quinoa
- ¾ cups frozen peas, thawed
- 2 spring onions, thinly sliced
- 250g frozen spinach, thawed
- 3 tbsp fresh dill, shredded
- 3 eggs, whisked
- ¼ cup wholemeal flour
- 1 ½ tbsp extra virgin olive oil
- 1 avocado, sliced
- 200g smoked salmon
- 1 lemon, cut into wedges
How to make
1. Trim the ends of the zucchinis and grate coarsely with a grater. Place the zucchini in a colander and using your hands, squeeze out as much excess moisture as possible. Transfer to a large mixing bowl.
2. Add the quinoa, peas, spring onion, spinach and dill to the bowl and mix to combine. Add in the eggs and flour. Season well with salt and pepper. Mix until just combined.
3. Heat a third of the oil in a non-stick frying pan over medium heat. Place 4 x ¼ cup portions of the mixture in the pan and cook for 2-3 minutes each side or until golden brown. Transfer to a plate and repeat twice with remaining mixture, making 12 fritters in total.
4. To serve, divide the fritters amongst four plates, add a side of smoked salmon and lemon wedge.
Notes
If you are looking to make these fritters gluten-free, simply replace the wholemeal flour with buckwheat flour.
Nutritional information
| Kilojoules |
1765kJ |
Protein |
24.8g |
Carbohydrates, total
- sugars, total |
32.3g
4.1g |
Fat, total
- saturated fat |
20.9g
3.8g |
| Sodium |
660 mg |
|
