WILD GARLIC, ZUCCHINI AND QUINOA FRITTERS

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

Ingredients

250g quinoa

4 stems wild garlic, finely chopped (or spring onions)

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 cheese

1 tsp salt and freshly ground black pepper

60g quinoa flakes or flour 

Oil for frying

1 lemon, cut into wedges for serving

Sumac for serving 

Method

Add 1 litre cold water to a suitable size 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 cool.

Add the cooked quinoa to a large bowl, add the remaining ingredients and mix together well.

Preheat oven to 180C

Heat up 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 onto the oven tray. When all the fritters are cooked, place into the oven and cook for a further 5 minutes.

Serve with lemon wedges and sprinkle with sumac.