Name: Zucchini and quinoa fritters with haddock
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1/2 onion finely diced; 1/2 tsp za'atar spice; 350 g courgettes grated; 1 1/2 cup quinoa cooked; 1/4 cup potato flour; 1 Tbs rice flour; 1 Tbs buckwheat flour; 1/4 tsp Bicarbonate of soda; 1/8 tsp xanthan gum; 2 tsp egg replacement; herbal salt and pepper to taste; canola oil for frying; 1 avocado; lemon juice only; herbal salt and pepper to taste; 1/2 tsp za'atar spice; haddock crumbed

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Ingredients (17)

Fritters:

1/2	onion — finely diced
1/2 tsp	za'atar spice
350 g	courgettes — grated
1 1/2 cup	quinoa — cooked
1/4 cup	potato flour
1 Tbs	rice flour
1 Tbs	buckwheat flour
1/4 tsp	Bicarbonate of soda
1/8 tsp	xanthan gum
2 tsp	egg replacement
	herbal salt and pepper — to taste
	canola oil — for frying

Avocado dip:

1	avocado
	lemon — juice only
	herbal salt and pepper — to taste
1/2 tsp	za'atar spice
	haddock — crumbed

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Method:

Fritters:
Put the quinoa onto boil, following directions on the packet.
Fry onions until translucent and then add the Za’atar spice and fry for a few more minutes.
Place the grated marrows, the cooked quinoa, the flours, bicarb, Xanthan Gum and egg replacement in a large bowl and mix well.
Add the cooked onions to the bowl and stir.
Season with salt and pepper.
In a large pan, heat enough canola oil to shallow fry.
Make sure the oil is super hot before spooning a tablespoon of the
mixture into it.
Flatten fritter gently with the back of the spoon.
Fry the fritters for about 30 seconds on each side until they have become crispy.
Remove with a slotted spoon and drain on kitchen paper.
Continue until all the batter has been used.

Serve with avocado dip:
Mash you avocado.
Add other ingredients and mix.

Haddock:
Put crumbed haddock in a piece of foil and cook in the oven at 180 until done but still moist.

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