Quinoa, Chicken and Kale Fritters

21 Aug Quinoa, Chicken and Kale Fritters

Posted at 06:30h in Celebrate, Dinner, Inform, Recipes by Editor

From Donna Hay’s Easy Weeknight Dinners, a very healthy, simple and tasty meal for the whole family:

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 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

Introducing… Sunshine, Lemons and Sea Salt – Donna’s new book launching Oct 28^th. It’s her most beautiful book yet, and one that’s especially close to her heart.