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.