Zucchini Quinoa Fritters


  • 1/2 Cup Quinoa
  • 2 small courgettes
  • 15 gr fresh coriander, finely chopped
  • 1 garlic clove
  • 2 Tsp turmeric
  • 2 Tbsp parmesan, grated
  • 1 cup plain yogurt
  • 1/3 cup fresh mint leaves, chopped
  • 3 Tbsps plain flour


  1. Boil 1 cup of water with 1 tsp of salt (for quinoa). Shred one courgette on the large-holed side of a grater. Drain out all the water. Chop the other courgette, the coriander and the mint leaves. Finely slice a clove of garlic.
  2. Boil quinoa in the water for around 15 mins. Drain the quinoa thoroughly in a sieve and put it back in the pan with 2 tbsp olive oil and salt. Cook stirring continuously for 2-3 mins until the mixture will have dried out completely, then remove from the heat and set aside.
  3. In another pan with a little oil saute the garlic for about 1 minute then add the courgettes and stir fry for 3-4 mins. Mix in the quinoa, then add turmeric and stir well. Remove from the heat.
  4. Mix in the flour, the fresh coriander, Parmesan and 3/4 of your yogurt. If needed, add more flour to get a firm consistency. Let the mixture cool down for about ten minutes.
  5. Form the mixture into 4 equally sized patties. Make sure they are compact so they don't fall apart later.
  6. Heat a frying pan on medium heat. When the pan is hot add 2 tbsps of olive oil. Very gently place the patties in the oil and cook for 3-4 mins on each side until golden.
  7. Whisk the remaining yogurt with the finely chopped fresh mint leaves. Serve the patties with minted yogurt sauce on top.

All rights and credits reserved to the owner:

Daniela of www.foodrecipeshq.com

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