Quinoa Fritter

By: Katrina Butterworth
Quinoa Fritter


  1. Place a saucepan over high heat. Add quinoa and toast, shaking pan for 2 minutes or until quinoa smells nutty. Add 1β…“ cups water and bring to a simmer. Reduce heat to low, cover with a lid and cook for 10 minutes or until water is absorbed and quinoa is tender. Remove from heat and let stand (covered) for another 5 minutes.
  2. Meanwhile, place zucchini in a sieve and press out as much liquid as possible. Combine zucchini, quinoa, flour, garlic, lemon zest, mint and egg in a bowl. Season with salt and freshly ground black pepper.
  3. Heat vegetable oil in a large, non-stick frying pan over medium heat. Drop 6 heaped tablespoons of fritter mixture into oil and cook for 2 minutes. Turn fritters, flatten slightly and cook for a further 2 minutes or until golden and edges are crisp. Drain on paper towel. Repeat with remaining fritter mixture.
  4. Cook peas in a small saucepan of boiling salted water for 2 minutes or until just tender. Drain and cool slightly. Place in a large bowl with cherry tomatoes and rocket.
  5. Mix lemon juice and olive oil in a separate bowl. Season and whisk well. Pour dressing over salad and gently toss to combine.
  6. Top with the fritters and enjoy!
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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