Zucchini & Quinoa Herbed Fritters

Crispy, herby and packed with hidden greens—zucchini, spinach, broccoli, parsley and coriander—these fritters are the ultimate lunchbox snack or light meal. Easy to prep ahead and served with a tangy tahini mayo, they sneak in a serious veggie boost with every bite.

Makes 12

GF | DF

Ingredients:

3/4 cup white quinoa

2 cups zucchini, grated

2 tbsp extra virgin olive oil

1/2 onion, finely diced

4 garlic cloves, minced

1 tsp sea salt

1/2 tsp black pepper

1 cup broccoli, finely chopped

1/2 cup baby spinach, finely chopped

1/4 cup parsley, finely chopped

1/4 cup coriander, finely chopped 

1/3 cup cassava flour

1/4 cup warm water

1/2 cup gluten-free plain flour

Fresh dill, to garnish

Tahini Mayo:

1/3 cup Gevity Rx Bone Broth Sauce Great Guts Mayo 

2 tbsp runny tahini 

1 garlic clove, minced

1/2 lemon, juiced

1 tsp sea salt

1/2 tsp black pepper

What To Do:

1. Rinse the quinoa under cold water, then place it in a small saucepan with 1 ½ cups of water. Bring to a boil, then reduce heat to low. Cover and allow to simmer for about 12–15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside to cool.
2. Grate the zucchini and place it in a clean tea towel or cheesecloth. Squeeze out as much moisture as possible.
3. In a small bowl, whisk together the cassava flour and warm water to form a smooth batter. This will help bind the fritters.
4. Using a small pan, heat 1 tbsp of olive oil over medium heat. Add the diced onion, minced garlic, sea salt and pepper. Cook for 2–3 minutes until soft and fragrant. Reduce heat to a simmer and add broccoli, zucchini, baby spinach, parsley and coriander. Cook until the greens have wilted slightly.
5. In a large mixing bowl, combine the cooked quinoa and sautéed greens. Pour in chickpea flour mixture and gluten-free plain flour. Mix well until all ingredients are evenly combined.
6. Scoop out about 1/4 cup of the mixture and shape into small patties. You should get around 12 patties. Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Cook the patties in batches for 3–4 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
7. Whisk all tahini mayo ingredients together in a small bowl until smooth and creamy. Serve the patties warm with a drizzle of tahini mayo and garnish with fresh dill.