08 Aug Donna Hay’s Quinoa, Chicken and Kale Fritters
My modern version of the classic zucchini slice, plus my quinoa, chicken and kale fritters are perfect to see you through a few lunches for the week. Donna Hay
Ingredients
- 500g Chicken Mince
- 2 Cups (320g) Cooked Quinoa, Cooled
- 2 Cups (100g) Trimmed And Finely Shredded Kale Leaves
- 200g Firm Feta, Crumbled
- 2 Eggs
- 2 Teaspoons Finely Grated Lemon Rind
- ¼ Cup Finely Chopped Mint Leaves
- ¼ Cup Finely Chopped Flat-Leaf Parsley Leaves
- Sea Salt And Cracked Black Pepper
- 2 Tablespoons Extra Virgin Olive Oil
- Store-Bought Tzatziki To Serve
- Watercress Or Mixed Salad Greens, To Serve
Method
- Place the chicken, quinoa, kale, feta, eggs, lemon rind, mint and parsley in a large bowl. Sprinkle with salt and pepper and mix well to combine.
- Shape ⅓-cup portions of the mixture into balls and flatten gently to make patties.
- Heat the oil in a large, non-stick frying pan over medium heat. Cook the patties in batches for 4 minutes on each side or until golden and cooked through, adding more oil to the pan if necessary.
- Divide the fritters between serving plates and serve with tzatziki and watercress.
Makes 14
Photography: Chris Court
Explore Donna Hay’s Recipe Videos here or watch on Binge
