Feta and spring onion fritters

• olive oil↗4 tbsp tbsp
• green onion↗1 bunch of bunch

  (8‑10 pcs), chopped into 1 cm pieces

• zucchini1

  (about 150 g), grated

• cooked quinoa200g g
• feta↗100g g

  crumbles

• sun-dried tomatoes↗6

  finely chopped

• smoked paprika↗1 tsp tsp
• garlic granules↗1 tsp tsp
• mint↗small handful of handful

  leaves gathered and finely chopped

• dill↗small handful of handful

  finely chopped

• eggs↗2

  beaten

• plain flour↗5 tbsp tbsp
• yogurt↗

  lemon wedges and chili jam

Step-by-step instructions

1. 1

   Heat 2 tbsp olive oil in a pan over medium heat. Add the green onion with a pinch of salt and cook 6‑8 minutes until it becomes soft.

2. 2

   Place the grated zucchini on a clean kitchen cloth and squeeze out excess water, pressing firmly. Transfer to a bowl together with the softened green onion. Add cooked quinoa, feta, sun‑dried tomatoes, smoked paprika, garlic granules, mint, most of the dill, beaten eggs and plain flour. Season and mix well.

3. 3

   Pour 1 tbsp oil onto a pan and heat over medium heat. Add two generous tbsp of the mixture to the pan and spread with the back of a spoon. Cook in batches, adding remaining oil as needed, 6‑8 minutes until crispy and golden. Flip and repeat.

4. 4

   Serve the fritters warm with yogurt, lemon wedges for squeezing and a little chili jam. Garnish with the remaining dill.