Pumpkin and quinoa fritters with feta
These pumpkin and quinoa fritters with feta are a wholesome, flavourful way to use up leftover veggies or cooked quinoa. They’re quick to make, kid-friendly, and perfect for lunchboxes, snacks or a light dinner.
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Servings: 12
Calories: 174kcal
Ingredients
- 500 g pumpkin peeled and chopped into 1cm cubes
- ⅓ cup olive oil
- ½ cup quinoa
- 1 cup breadcrumbs
- 2 free-range eggs lightly beaten
- 150 g feta cheese crumbled
- 3 tablespoon grated parmesan cheese
- 1 tablespoon chopped basil
Instructions
- Pre-heat the oven to 180C (360F) fan-forced and line an oven tray with baking paper.
- Toss the pumpkin with 1 tablespoon of the oil and spread in a single layer on the tray.
- Roast for 30-45 minutes or until golden then set aside to cool slightly.
- Rinse the quinoa under running water and then place in a large frying pan and heat, stirring, until the water is absorbed.
- Transfer the quinoa to a small saucepan and add 1 cup of water. Bring to the boil then reduce to a simmer, uncovered for 8-10 minutes or until the water has been observed.
- Fluff with a fork and set aside to cool.
- Transfer the quinoa to a large bowl and add the pumpkin, breadcrumbs, eggs, cheeses and basil and mix.
- Form the mixture into 12 patties.
- Heat the remaining oil in a frying pan and cook the patties for 2-3 minutes on each side or until golden.
Nutrition
Calories: 174kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 242mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3660IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
