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Feta & spring onion fritters

A serving of feta & spring onion fritters

Feta & spring onion fritters

Name: Feta & spring onion fritters
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 4 tbsp olive oil; 1 bunch of spring onions (8-10), chopped into 1cm pieces; 1 courgette (around 150g), grated; 200g cooked quinoa; 100g feta crumbled; 6 sundried tomatoes finely chopped; 1 tsp smoked paprika; 1 tsp garlic granules; small handful of mint leaves picked and finely chopped; small handful of dill finely chopped; 2 eggs beaten; 5 tbsp plain flour; yogurt lemon wedges, and chilli jam

Georgia Hughes

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 40 mins

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Serve these versatile fritters with chilli jam for breakfast, lunch or dinner. This recipe comes from our Good Food Rising Stars winner Georgia Hughes

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
1 bunch of spring onions

(8-10), chopped into 1cm pieces
1 courgette

(around 150g), grated
200g cooked quinoa
100g feta

crumbled
6 sundried tomatoes

finely chopped
1 tsp smoked paprika
1 tsp garlic granules
small handful of mint

leaves picked and finely chopped
small handful of dill

finely chopped
2 eggs

beaten
5 tbsp plain flour

To serve

yogurt

lemon wedges, and chilli jam

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Nutrition: Per serving (8)

kcal186
fat10g
saturates3g
carbs16g
sugars2g
fibre2g
protein7g
salt0.38g

Method

step 1

Heat 2 tbsp of the olive oil in a frying pan over a medium heat. Add the spring onions with a pinch of salt, and cook for 6-8 mins until softened.
step 2

Tip the grated courgette into a clean tea towel and squeeze out any excess water, wringing the tea towel tightly. Tip into a bowl along with the softened spring onions. Add the quinoa, feta, tomatoes, smoked paprika, garlic granules, mint, most of the dill, beaten eggs and flour. Season and stir well to combine.
step 3

Drizzle 1 tbsp of the oil into the frying pan and set over a medium heat. Add 2 heaped tbsps of the mixture to the pan and smooth out using the back of the spoon. Cook in batches, drizzling in the remaining oil as needed for 6-8 mins until crisp and brown. Turn and repeat.
step 4

Serve the fritters warm with yogurt, lemon wedges for squeezing over and some chilli jam. Garnish with the remaining dill.

Recipe from Good Food magazine, June 2025

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