Makes
12
Prep Time
45 minutes
Cooking Time
25 minutes
Ingredients
- ¾ cup tri-colour quinoa
- 100g Greek fetta, crumbled
- ½ x 500g packet frozen Birds Eye Cauliflower Veggie Rice
- 2 eggs, lightly beaten
- ⅓ cup plain flour
- ¼ cup chopped fresh mint
- Finely grated zest of 1 lemon
- 1 tablespoon lemon juice
- 1-2 tablespoons oil
- Poached eggs, blistered cherry tomatoes and baby spinach leaves, for serving
Method
STEP 1Place quinoa and 1 cup water in a small saucepan and bring to the boil over high heat. Cover, reduce heat and simmer for 10-12 minutes or until water has been absorbed. Remove and allow to cool.
STEP 2
Meanwhile, place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice (see TIP) and allow to cool.
STEP 3
Combine Birds Eye Cauliflower Rice, cooled quinoa, fetta, eggs, flour, mint, lemon zest and juice in a large bowl. Season to taste. Using ¼ cup measure, shape into patties. Cover and refrigerate for 30 minutes.
STEP 4
Heat oil in a large frypan over medium high heat. Cook fritters in batches for 4-5 minutes on each side or until golden brown, adding more oil if required. Drain on absorbent paper.
STEP 5
Serve with a poached egg, blistered tomatoes and spinach leaves, if desired.
Tips
Ensure as much of the moisture is removed from the Cauliflower Rice by firmly pressing in a sieve. Alternatively, place in a clean chux or tea towel, twist and squeeze. Quinoa is slightly undercooked in STEP 1 to ensure fritters are not too moist.