Feta and quinoa fritters

Ingredients

4	Spring onions, thinly sliced
1 cup	Pams superfoods White Quinoa, rinsed (Main)
1	Lemon, finely grated zest
½ cup	Ricotta
2 large	Eggs, lightly beaten
1 tsp	Za'atar
1 serving	Sea salt and cracked black pepper
2 handfuls	Baby spinach, or small spinach leaves, shredded
1 large handful	Flat leaf parsley leaves, chopped
1 handful	Mint leaves, shredded
110 g	Feta, cut into 1.5-2cm pieces (Main)
1 dash	Oil, for frying
1 small handful	Lemon wedge, for squeezing

Directions

1. Rinse the quinoa thoroughly under cold water and then place in a heavy-based saucepan with 2 cups cold water. Bring up to the boil, then cover and lower the heat. Simmer for 20 minutes. Remove from the heat and leave to stand for 5 minutes before removing the lid and leaving to cool.
2. Transfer the quinoa to a bowl and add the spring onions and lemon zest. Add the ricotta and using a fork mix into the quinoa. Add the eggs and za'atar and season with sea salt and freshly ground black pepper.
3. Add the shredded spinach, herbs and feta and mix through.
4. Pour in enough oil to lightly coat the base of a heavy-based frying pan. Heat over a medium heat, then when hot, drop tablespoonfuls of the quinoa mixture into the pan leaving room to turn them over. The mixture is a little wet and slightly crumbly so lightly press and form into rough rounds with a spatula. Turn fritters once they are golden brown and cook on the other side.
5. Remove from the pan and repeat with the remaining mixture, adding more oil as needed.
6. Serve with plenty of lemon wedges.

See more of Kathy's picnic recipes

• Baguette with roasted eggplant and greens
• Grilled vegetables with turmeric dipping sauce