TOTAL TIME: 60 MINS
CALORIES/SERVING: 446 CALS
70 Gram quinoa (rinsed)
300 ml water
200 Gram sweet potato (grated)
2 garlic cloves, minced
1 tsp. ground cumin
10 Gram chia seeds
10 Gram parsley (finely chopped)
Pinch Himalayan salt
1 x 55g egg (whisked)
40 Gram Reduced fat mozzarella cheese
150 Gram tomato (diced)
180 Gram cucumber (diced)
70 Gram greek yoghurt (reduced fat) (Yoghurt and Tahini Sauce)
20 Gram tahini (Yoghurt and Tahini Sauce)
1 Teaspoon turmeric (Yoghurt and Tahini Sauce)
Pinch pepper (Yoghurt and Tahini Sauce)
Pinch Himalayan salt (Yoghurt and Tahini Sauce)
Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
In a small saucepan, boil water and add in quinoa. Cover and cook for 12-15 minutes, until just cooked and water has absorbed.
Add cooked quinoa to a large bowl with sweet potato, garlic, cumin, chia seeds, parsley, salt and pepper. Add in egg and mozzarella and using your hands, mix until well combined. Shape into 6 medium patties using your hands. Squeeze out the excess liquid and compact the patties in your hand to release as much moisture as possible. This will help the fritters to hold their shape. Place on the lined tray.
Bake in the oven for 40 minutes or until golden and firm. After 30 minutes, carefully turn the fritters over to ensure both sides are cooked. Once cooked, remove from the oven.
Meanwhile, combine ingredients for Yoghurt and Tahini Sauce in a small bowl.
Add half of the tomato & cucumber to a plate with 3 fritters and half of the Yoghurt and Tahini Sauce to serve for lunch today. Refrigerate remaining portion for tomorrow’s leftovers.
Serving size 559g
Calories 446 cal
Fat, total 17.1g
- saturated 4.7g
- sugars 13.8g