Summer Courgette and Quinoa fritters - More Than Fed
Prep Time
30 mins
Cook Time
3 mins
Resting Time
1 hr

We serve these with a barbecued rump of lamb alongside yoghurt & pomegranate. Alternatively they are great with a marinated and chargrilled Halloumi & basil oil. 

Course: Main Course, Side Dish
Servings: 4
Author: Jonny Davison
  • 3 Medium Courgettes
  • Salt
  • 1/2 Cup Quinoa
  • 1/2 Cup Parmesan
  • 1 Egg
  • 1 Tsp Chopped Thyme
  • 1 Clove Garlic
  • Black Pepper To Season
  1. Grate the zucchini, season the courgette lightly, and place in a sieve to drain for 20minutes. 

  2. Squeeze the courgette every 10 minutes.

  3. 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. 

  4. Spread the quinoa out on a tray & allow to cool. 

  5. Mix all the ingredients together and shape into balls of roughly 30g, squeezing them tightly together. Refrigerate for 1 hour. 

  6. Roll the balls through some lightly seasoned flour.

  7. Pan fry in a generous amount of oil turning regularly to get an even colour. Alternatively deep fry for 2-3 mins @ 170C