Quinoa & zucchini fritters with dill tzatziki
Serves 4 Cost per serve $4.90 Time to make 25 min
vegetarian diabetes friendly 4 medium zucchini, grated 50g reduced-fat feta, crumbled 2 shallots, finely chopped ²⁄³ cup quinoa flakes 3 tablespoons tamari almonds,
finely chopped (see Note) 2 eggs 1 cup reduced-fat tzatziki 1 tablespoon chopped dill 4 wholemeal pita pockets,
to serve 4 cups mixed salad leaves 1 Squeeze the excess moisture from zucchini in a paper towel. Combine the zucchini in a bowl with the feta, chopped shallots, quinoa flakes, almonds and eggs. Mix well. 2 Spray a large non-stick frying pan with olive oil and place pan over medium-high heat. Drop ¼ cupfuls of zucchini mixture into the pan; flatten each slightly. Cook fritters for 2–3 minutes, each side, or until lightly golden and cooked through. 3 Meanwhile, combine tzatziki and chopped dill in a small bowl. Serve zucchini fitters with pita, mixed salad leaves and dill tzatziki. Note You can find tamari almonds in health-food aisles or the self-serve nut sections of some supermarkets.