Courgette, spinach and quinoa fritters with a sumac, lemon & yoghurt dressing (plus bonus leftover burgers)

Courgette, spinach and quinoa fritters with a sumac, lemon & yoghurt dressing (plus bonus leftover burgers)

Courgette, spinach and quinoa fritters with a sumac, lemon & yoghurt dressing (plus bonus leftover burgers) / Serves 4-6

FRITTERS

  • 150g uncooked white quinoa
  • 400g courgette, grated
  • A bunch of spring onions, finely chopped
  • 200g spinach, sliced into thin strips
  • A large bunch of parsley, roughly chopped
  • A large bunch of coriander, roughly chopped
  • 2 cloves garlic, very finely chopped
  • 60g rolled oats
  • 200g firm tofu, crumbled 
  • 200g cooked chickpeas
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1.5 tbsp smoked paprika
  • 4 tbsp chia seeds
  • Sea salt
  • 2 tbsp coconut oil

DRESSING

  • 100ml soy yoghurt
  • 1.5 tbsp sumac
  • 2 tbsp lemon juice
  • 1 tbsp olive oil

METHOD

Boil your kettle. Prepare your chia seed binding by mixing the seeds in a bowl with 12 tbsp water and leaving to form a gel-like consistency. 

Weigh out the quinoa in a measuring jug. Make a note of the level it comes to, then tip the quinoa into a saucepan and fill the measuring jug with water from the kettle up to the same level twice over (so you have double the amount of water), adding to the pan of quinoa. Bring to the boil, then simmer for around 10-12 minutes until the water is mostly absorbed and the grains have been released from the seeds. Drain well. 

(You can actually prepare the quinoa in advance and store in the fridge up to this point; I made mine the night before in order to save time the following evening.)

Combine the yoghurt dressing ingredients in a jug and set aside. 

Once the quinoa is cooked and drained, stir in the grated courgette. Tip into a colander, squeezing to remove excess moisture. 

Place the sliced spring onions and spinach in a large bowl, along with the smoked paprika and oats. Add the crumbled tofu and garlic, mix well and add some salt and pepper to taste. Stir in the quinoa and courgette mixture, along with the chopped herbs and chia seed gel mix. 

Blend the chickpeas, tahini and lemon juice, then add this to the fritter mixture. Mix well, then check the seasoning and adjust accordingly. At this point you can put the mixture straight in the fridge to cook later if you prefer. 

Using your hands, mould the mixture into sixteen balls, flattening each into a small burger-like patty. Heat some coconut oil in a frying pan on a medium heat, then add the fritters. Fry for around 5 minutes on each side (you will need to do this in batches), until golden and crisp. 

Serve the cooked fritters on top of dressed salad leaves, with the yoghurt dressing drizzled over. 

And here's the burger version made from the leftovers. Exactly the same ingredients and cooking time, just formed into larger patties and stuck on a burger bun with lots of pickles, lettuce and sauces.