Wild garlic, zucchini and quinoa fritters

PHOTO: SIMON LAMBERT
PHOTO: SIMON LAMBERT
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

sumac

Method

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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