Wild garlic, zucchini and quinoa fritters

These delicious fritters were inspired by food writer Heidi Swanson. Wild garlic (or 
onion weed as some call it) is growing everywhere at the moment.
It adds a lovely fresh flavour and crunch to these tasty quinoa-based fritters.
Makes 15

250g quinoa

4 stems wild garlic (or spring onions), finely chopped

1 zucchini, coarsely grated

1 small red onion, finely diced

2 eggs, lightly beaten

120g cottage cheese

1 tsp ground fenugreek

30g freshly grated Parmesan

1 tsp salt and freshly ground black pepper

60g quinoa flakes or flour

oil for frying

To serve

1 lemon, cut into wedges



Add 1 litre of cold water to a suitably sized saucepan. Add the quinoa and bring to the boil. Reduce to a simmer and cook until the quinoa is tender (about 12 minutes). Drain and allow to cool.

Place the cooked quinoa in a large bowl, add the remaining ingredients and mix together well.

Heat the oven to 180degC.

Heat a large heavy-based fry pan over a moderate heat. Add enough oil to generously cover the base.

Add a generous spoonful of mixture into the hot oil and flatten slightly. Cook until golden (3 minutes) flip and cook for a further 3 minutes. Remove and place on the oven tray.

When all the fritters are cooked, place in the oven and cook for a further 5 minutes.

Serve with lemon wedges and sprinkle with sumac.

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