Quinoa, Tuna and Broccoli Fritters with Herby Lemon Yogurt

Serves 4


300g broccoli, cut into florets

5 tbsp wholemeal flour

3 large eggs

250g pack ready to heat quinoa, cooked

2 x 120g cans tuna in spring water, flaked

50g reduced-fat feta, crumbled

2 tbsp chopped fresh chives, plus extra 2tsp

2 tbsp chopped fresh mint, plus extra 2tsp

Zest 1 lemon

Spray sunflower oil

1 cucumber, halved lengthways, sliced

80g mixed salad leaves

75g radishes, thinly sliced

125g reduced-fat Greek yogurt

Lemon wedges, to serve



Cook broccoli in a pan of boiling water until just tender. Drain, refresh under cold running water and squeeze out any water, then chop coarsely.

Put the flour in a large bowl, add the eggs and whisk until smooth. Add the quinoa, broccoli, tuna, feta, 2tbsp chives, 2tbsp mint and half the zest. Season with black pepper and stir to combine.

Spray a large non-stick frying pan with oil and set over a medium heat. Add 4 dollops (each about 3 rounded tbsp) of mixture to the pan, and cook for 3–4 min on each side or until golden and cooked through. Repeat  -makes 16 fritters.

Meanwhile, combine the cucumber, salad leaves and radishes in a salad bowl. Mix the yogurt with the extra chives, mint and remaining zest. Serve the fritters with the salad, yogurt dressing and lemon wedges for squeezing over.