Courgette fritters, tarragon, avocado & quinoa by Mindful Chef | Mealz

Courgette fritters, tarragon, avocado & quinoa

2 Servings

5 min Prep, 25 min Cook


Allergy Friendly


Calories: 604

Views: 204


Cooking Stages

    • Preheat the oven to 180C and boil a kettle. Rinse the quinoa and place in a saucepan of 300ml boiling water. Simmer for 15-20 mins, then drain.

    • Cut the red pepper into bite-sized pieces. Place the red pepper on a baking tray, drizzle over 1 tsp oil and place in the oven for 15 mins.

    • Meanwhile, roughly chop the tarragon and drain the chickpeas. Place the chickpeas in a bowl and coarsley mash with a potato masher. Using a grater, grate the courgette and squeeze out any excess water. Add the courgette to the bowl with the chickpeas, chickpea flour, chopped tarragon and 2 tsp oil. Mix well and form into 6 fritters.

    • Heat a frying pan with 1 tbsp oil on a medium heat and fry the courgette and chickpea fritters for 4-5 mins each side until golden brown.

    • Once the quinoa is cooked, stir through half of the juice from the lime and the red pepper. Season to taste.

    • Peel and de-stone the avocado. In a bowl, season the avocado and mash with the back of a fork for a minute. Stir in the remaining lime juice.

    • Serve the red pepper quinoa on a warm plate and top with the 3 fritters slightly overlapping. Spoon over the crushed avocado.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 604 cals30%
% Daily Value*
Kilojoules 2785 kJ30%
Fat 29 g45%
Sodium 0 mg0%
Carbohydrate 79 g26%
Protein 21 g42%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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