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.