WILD GARLIC, ZUCCHINI AND QUINOA FRITTERS
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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.