Zucchini Fritters

If you’re looking for a plant-rich recipe that’s as versatile as it is tasty, these zucchini fritters are ideal. Perfect for busy weeks, they freeze well and can be enjoyed in so many ways - chopped into salads, served as burger patties, or simply with a side of avocado salsa. Packed with quinoa, peas, zucchini and halloumi, they strike the perfect balance between nourishing and delicious.

Serves:  10-15 fritters | Prep time: 15 minutes | Cook time: 25 minutes

Ingredients

1 cup cooked quinoa (1/2 cup uncooked)

1 cup peas

2 zucchinis, grated (excess moisture squeezed out)

2 eggs, lightly beaten

¾ cup wholemeal self-raising flour

½ cup halloumi, grated (swap for alt cheese if you prefer)

1 shallot, chopped (or 4 spring onions - use the green part if you are sensitive to onion)

1 tablespoon lemon juice

Salt and pepper, to season

Extra virgin olive oil

Avocado and Pea Salsa:

1 avocado

½ cup peas

¼ punnet cherry tomatoes, quartered

Method

1. Cook quinoa according to packet instructions. Set aside and let cool.
2. Cook the peas in a small saucepan of boiling water for 2 minutes or until tender. Drain well. Place in a large bowl and blitz to puree.
3. Add the grated zucchini to the bowl (ensuring you have squeezed out most of the moisture. If you have too much water left in the fritters, they will be soggy and won’t get crispy).
4. Add the eggs, cooked quinoa, flour, halloumi, shallot, lemon juice and a generous pinch of salt and pepper to the bowl and stir to combine (to increase moisture add more lemon juice or, to decrease moisture add more flour).
5. Heat a non-stick fry pan over medium-high heat and drizzle with extra virgin olive oil. Add a heaped tablespoon of mixture and cook for 2-3 minutes each side or until cooked through.
6. Remove from the pan and cover to keep warm. Repeat with the remaining oil and mixture.
7. To make the salsa, add cooked peas and avocado to a blender and blitz until desired consistency achieve. Add cherry tomatoes and mix. Serve fritters with smashed avocado salsa, and drizzle with lemon juice.

 Recipe inspiration: The Biting Truth