Baked Greek Zucchini and Quinoa Fritters is a healthy recipe filled with zucchini, spinach, quinoa and feta cheese. Perfect as a vegetarian main course or side dish.
- 75g (100 ml) quinoa, rinsed and boiled in vegetal broth according to package instructions
- 1 zucchini (about 330g), shredded
- 150 g frozen spinnach, defrosted
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 2 eggs
- 1 teaspoon dried oregano
- 2 tablespoon fresh dill, chopped
- salt and pepper to taste
- 100 g feta cheese, crumbled
- 1 tablespoon olive oli
- 1 Cup, greek yoghurt
- ⅓ cup cucumber, grated
- ½ lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- salt and pepper to taste
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Squeezing the grated cucumber in your hands to remove as much liquid as possible. Add to a small bowl with the other ingredients in a bowl and mix well. Cover the bowl with plastic wrap and let the tzatziki rest in the fridge while you prepare the fritters.
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Pre heat your oven to 175 C (350F) and line a baking sheet with parchment paper.
Put the grated zucchini in a colander add a little salt and mix. Let the zucchini sit for 15 minutes then add the spinach. Squeeze as much water as you can out of the veggies.
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In a mixing bowl, add all the ingredients except for the feta cheese and olive oil. Stir until well combined then gently mix in the feta cheese. You still want there to be visible lumps of feta in the mixture.
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Form abut 2 tablespoon the mixture into patties. Brush them with the olive oil and bake for 20-30 minutes.
Serve with a green salad, tzatziki and a slice of lemon.