QUINOA AND COURGETTE FRITTERS WITH DILL TZATZIKI

prep 10 min cook 20 min serves 4 vegetarian 500g courgettes, coarsely grated 75g reduced-fat feta, crumbled 2 spring onions, finely chopped 75g quinoa flakes 3tbsp whole almonds, finely chopped 2 large eggs Pinch chilli flakes, optional 2tsp olive oil 200g reduced-fat tzatziki 1tbsp chopped fresh dill, plus extra sprigs to garnish 4 wholemeal pittas and 125g mixed salad leaves, to serve

1Squeeze out the excess moisture from the grated courgettes using your hands, then combine them in a bowl with the feta, spring onions, quinoa flakes, almonds and eggs. Season with black pepper and the chilli flakes, if using, then mix well and set aside.

2Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Drop dollops (about 2 heaped tbsp) of the mixture into the pan, to make up to 12 fritters, flattening each slightly – do this in batches if necessary. Cook for 2–3 min on each side until lightly golden and cooked through.

3Combine the tzatziki and chopped dill in a small bowl. Serve the fritters, garnished with dill sprigs, with the pittas, mixed salad leaves and tzatziki. CHILL LEFTOVERS to put into lunchboxes and eat cold (they’ll keep in the fridge for 2 days).