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Zucchini and quinoa fritters with haddock

Recipe from: 14 September 2010

Ingredients 19
Servings 4
Time 10 mins


  • Fritters:
  • 1/2
    onion, finely diced
  • 1/2
    Za'atar spice
  • 350
    zucchini (baby marrow), grated
  • 1 1/2
    cooked quinoa
  • 1/4
    potato flour
  • 1
    rice flour
  • 1
    buckwheat flour
  • 1/4
    Royal bicarbonate of soda
  • 1/8
    xanthan gum
  • 2
    Orgran egg replacement in 4 Tbs warm water
  • Herbal salt and pepper to taste
  • Canola oil for frying
  • Avocado dip:
  • 1
  • Squeeze of lemon juice
  • Herbal salt and pepper to taste
  • 1/2
    Za'atar spice
  • Crumbed haddock


20 mins
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.

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

For more of leaine's kitchen's recipes click here.

Read more on: shallow-fry

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