2 cups (100g) trimmed and finely shredded kale leaves
200g firm feta, crumbled
2 eggs
2 teaspoons finely grated lemon rind
¼ cup finely chopped mint leaves
¼ cup finely chopped flat-leaf parsley leaves
Sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
Tzatziki, to serve
Watercress or mixed salad greens, to serve
Method
Place the chicken, quinoa, kale, feta, eggs, lemon rind, mint and parsley in a large a bowl. Sprinkle with salt and pepper and mix well to combine.
Shape ⅓ cup portions of the mixture into balls and flatten gently to make patties.
Heat the oil in a large non-stick frying pan over medium heat. Cook the patties, in batches, for 4 minutes each side or until golden and cooked through, adding more oil to the pan if necessary.
Divide the fritters between serving plates and serve with tzatziki and watercress.
By Donna Hay
