We serve these with a barbecued rump of lamb alongside yoghurt & pomegranate. Alternatively they are great with a marinated and chargrilled Halloumi & basil oil.
Grate the zucchini, season the courgette lightly, and place in a sieve to drain for 20minutes.
Squeeze the courgette every 10 minutes.
Meanwhile, rinse the quinoa, and then place in a pot with 1 cup of water. Bring to the boil & then simmer for 10-15 mins until tender and the water is absorbed.
Spread the quinoa out on a tray & allow to cool.
Mix all the ingredients together and shape into balls of roughly 30g, squeezing them tightly together. Refrigerate for 1 hour.
Roll the balls through some lightly seasoned flour.
Pan fry in a generous amount of oil turning regularly to get an even colour. Alternatively deep fry for 2-3 mins @ 170C