Quinoa, Tuna and Broccoli Fritters with Herby Lemon Yogurt
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.