Quinoa & Feta Fritters
15 mins active prep time, 4 servings
A super simple, healthy vegetarian dinner for your weeknight cooking. This one is fun to cook and a kid-friendly dish to get more vegetables into the diet.
Ingredients (included in delivery)
- 4 eggs
- 200g feta, crumbled
- 400g pumpkin, cut into 1 cm cubes
- 1 cup quinoa, rinsed
- 2 cloves of garlic, finely chopped
- 1/2 cup semi dried tomatoes
- 1/2 cup fresh basil, finely chopped
- 8 dutch cream potatoes, quartered
- 100g rocket
Ingredients (pantry items)
- Olive oil
- Plain flour
What you'll need
olive oil, plain flour
1. Cook quinoa
Add quinoa to a saucepan and add twice the amount of water. Bring to the boil
and cook until quinoa is soft and water is absorbed.
2. Roast vegetables
Preheat oven to 200°C. Toss potatoes, and cherry tomatoes in half the oil.
Spread over one half of a baking tray. Add the diced pumpkin to the other half
of the tray. Bake for approximately 20 minutes until tender.
3. Make patties
In a large bowl, combine eggs, feta, pumpkin, semi sun-dried tomatoes, garlic,
basil, half the flour and quinoa. Mix well. Shape of a cup of mixture into a
patty approximately 3cm think. Repeat with remaining mixture. Roll patties
in remaining flour.
4. Cook fritters
In a large frying pan heat the remaining oil on a medium heat. Cook fritters for
3-4 minutes on each side, until golden.
5. Toss salad
Toss rocket, baby potatoes and cherry tomatoes together. Dress in olive oil.
Serve fritters with a side of the potato and rocket salad.