Feta and quinoa fritters

Makes 18-20

1 cup Pams Superfoods white quinoa, rinsed 4 thin spring onions, thinly sliced

Finely grated zest of one lemon

½ cup good quality ricotta

2 large eggs, lightly beaten

1 teaspoon za’atar (zahtar)

Sea salt and black pepper

2 handfuls of baby spinach or small spinach leaves, shredded

Good handful of flat leaf parsley leaves, chopped

Handful of mint leaves, shredded 100-110g feta, cut into 1.5-2cm pieces (I used Whitestone Cheese Co, Fuchsia Creek Feta) Oil for frying

Lemon wedges for squeezing

1 Rinse the quinoa thoroughly under cold water then place in a heavy-based saucepan with 2 cups cold water. Bring to the boil, then cover and lower the heat. Simmer for 20 minutes. Remove from the heat and leave to stand for 5 minutes before removing the lid and leaving to cool.

2 Transfer the quinoa to a bowl and add the spring onions and lemon zest. Add the ricotta and, using a fork, mix into the quinoa. Add the eggs and za’atar and season with sea salt and freshly ground black pepper.

3 Add the shredded spinach, herbs and feta and mix through.

4 Pour in enough oil to lightly coat the base of a heavy-based frying pan. Heat over a medium heat, then when hot, drop tablespoonfuls of the quinoa mixture into the pan leaving room to turn them over. The mixture is a little wet and slightly crumbly so lightly press and form into rough rounds with a spatula. Turn fritters once they are golden brown and cook on the other side. 5 Remove from the pan and repeat with the remaining mixture, adding more oil as needed. 6 Serve with plenty of lemon wedges.