Feta & spring onion fritters

Serve these versatile fritters with chilli jam for breakfast, lunch or dinner. This recipe comes from our Good Food Rising Stars winner Georgia Hughes

Prep:10 mins
Cook:40 mins

Serves 8
Easy

Nutrition per serving

kcal 186
fat 10g
saturates 3g
carbs 16g
sugars 0g
fibre 2g
protein 7g
salt 0.38g

Ingredients

4 tbsp olive oil
1 bunch of spring onions (8-10), chopped into 1cm pieces
1 courgette (around 150g), grated
200g cooked quinoa
100g feta , crumbled
6 sundried tomatoes , finely chopped
1 tsp smoked paprika
1 tsp garlic granules
small handful of mint , leaves picked and finely chopped
small handful of dill , finely chopped
2 eggs , beaten
5 tbsp plain flour
yogurt , lemon wedges, and chilli jam

Method

Heat 2 tbsp of the olive oil in a frying pan over a medium heat. Add the spring onions with a pinch of salt, and cook for 6-8 mins until softened.
Tip the grated courgette into a clean tea towel and squeeze out any excess water, wringing the tea towel tightly. Tip into a bowl along with the softened spring onions. Add the quinoa, feta, tomatoes, smoked paprika, garlic granules, mint, most of the dill, beaten eggs and flour. Season and stir well to combine.
Drizzle 1 tbsp of the oil into the frying pan and set over a medium heat. Add 2 heaped tbsps of the mixture to the pan and smooth out using the back of the spoon. Cook in batches, drizzling in the remaining oil as needed for 6-8 mins until crisp and brown. Turn and repeat.
Serve the fritters warm with yogurt, lemon wedges for squeezing over and some chilli jam. Garnish with the remaining dill.