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Zucchini, Spinach & Quinoa Fritters

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

3.6g

Energy (kJ)

817kJ

Energy (kcal)

195kcal

Carbohydrate incl. fibre (g)

10.8g

Carbohydrate excl. fibre (g)

9.7g

Sugar (g)

1.5g

Fibre (g)

1.1g

Fat (g)

15.7g

Saturated fat (g)

2.0g

Unsaturated fat (g)

12.9g

Total

14.5g

3268kJ

781kcal

43.2g

38.9g

6.1g

4.3g

62.9g

7.8g

51.6g

  • 1 packet Continental Spinach Ricotta and Parmesan Rice & Quinoa
  • 1 cup (250 mL) water
  • 1 zucchini
  • 1/3 cup plain flour
  • 1 lemon, zested
  • 1 egg, lightly beaten
  • freshly ground black pepper and sea salt, to taste
  • 1/4 cup (60 mL) oil
  • Greek-style natural yoghurt, to serve
  • Lemon wedges, grape tomatoes, parsley and salad greens to serve
  • 1 Place rice quinoa pack contents and water in a saucepan. Bring to the boil. Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat. Stir. Replace lid and set aside for 2 minutes. Transfer to a large bowl and allow to cool for 5 minutes.
  • 2 Meanwhile coarsely grate zucchini. Place zucchini in a clean cloth or tea towel, or in a sieve, and squeeze/press out excess moisture. Add zucchini into the cooled rice quinoa. Add flour, lemon zest, and egg and stir until well combined. Season with pepper and sea salt.
  • 3 Heat oil in a large, non-stick frying pan over medium heat. Drop heaped tablespoons of zucchini mixture into pan and flatten slightly. Cook for 2 -3 minutes each side or until golden brown and crisp. Transfer to a tray lined with paper towel, cover to keep warm. Repeat with remaining zucchini mixture. Serve with Greek-style yoghurt, lemon wedges, tomatoes, parsley and salad greens.