Veg, Quinoa & Feta Fritters

Time: 25 minutes
Serves: 2 (makes 6 fritters)



1/4 cup quinoa, rinsed

2 eggs, whisked

1 small carrot, grated

1 small zucchini, grated

1/4 cup frozen corn kernels

2 tbs buckwheat flour

20g reduced-fat feta cheese, crumbled

1/2 avocado, cubed

2 handfuls mixed leaves

2 tbs sweet chilli sauce


1. Place quinoa in half a cup of water and bring to the boil, then reduce heat to low and simmer until water has evaporated. Once cooked, set aside to cool. (Quinoa is cooked once it looks like it has ‘popped’. Add more water and continue cooking if need be.)

2. In a mixing bowl, combine quinoa, eggs, vegetables, flour and cheese.

3. Heat a large frying pan over medium-high heat and lightly spray with cooking oil. Spoon fritter mixture into the pan to make 6 fritters. Cook for 2-3 minutes a side, or until cooked through.

4. Serve fritters topped with avocado, sweet chilli sauce and mixed leaves.