Zucchini Quinoa Fritters Recipe

Instructions

1. 1

   Finely grate the zucchini (I use the grater on the food processor), remove to a bowl. Sprinkle the zucchini, toss through and let drain for 10-15 minutes. Squeeze the zucchini through the colander, removing as much liquid as possible. Transfer the zucchini to a large mixing bowl.

2. 2

   Remove the grater blade and replace with the regular steel blade. Chop the dill in the processor, remove dill to the bowl with the zucchini. Add the leek to the processor and chop that as well. Add the leek to the zucchini bowl.

3. 3

   Add the cooked and cooled quinoa, salt and pepper, mix well. Add the eggs and matzo meal, mix again.

4. 4

   Heat some of the oil in fry pan (preferably non-stick) over med-hot heat. When the oil is hot, form a small ball of mixture in your hand, pat into disk and gently place into pan with the oil. Gently press the patty a little flatter. Turn heat to med. Each patty should be about 3-inches in diameter. Cook about 5 patties at once. Flip after 5-10 min each side. Add more oil with each batch. Makes about 18 patties. Serves 4-6 *To cook quinoa: Add 1 cup quinoa to a small pot with 1½ cups water. Bring to a boil. Reduce the heat to low, cover the pot and boil for 15 minutes. Remove from the heat, remove the lid, fluff with a fork and let cool.