Quinoa, chicken and kale fritters

By Donna Hay
Makes  14
Preparation   18 mins
Cooking   10 mins
Print recipe


  • 500g Lilydale Free Range Chicken Mince
  • 2 cups (320g) cooked quinoa, cooled
  • 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


  1. 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.
  2. Shape ⅓ cup portions of the mixture into balls and flatten gently to make patties.
  3. 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.
  4. Divide the fritters between serving plates and serve with tzatziki and watercress.

Donna Hay's Quinoa, Chicken and Kale Fritters

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