QUINOA & ZUCCHINI CAKES WITH COCONUT YOGHURT DIP

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Makes: +/- 20

Ingredients

1 Tbsp NOMU Extra Virgin Olive Oil 
1 shallot, peeled and finely diced
1 clove garlic, peeled and minced
1 tsp NOMU Moroccan Rub
1½ cups cooked quinoa
300g zucchini, grated
1/3 cup self-raising flour
NOMU Sea Salt, to taste 
Sunflower oil, for frying

DIP:
1/2 cup coconut yoghurt
NOMU Salt & Pepper to taste
1 tsp  NOMU Moroccan Rub
1 Tbsp finely chopped fresh chives
Squeeze of lemon (optional)

Directions

In a frying pan, heat the olive oil and add the diced shallot. Sauté until the shallot has softened. Add the garlic and the NOMU Moroccan Rub and sauté for a further minute. Remove from the heat and place in a mixing bowl. Add the cooked quinoa (follow back of pack instructions), the grated zucchini, and the flour and season with salt and stir to combine thoroughly.

In a large pan, heat enough sunflower oil for shallow frying. Using a tablespoon, spoon the zucchini mixture into the oil and gently flatten slightly with the back of the spoon. Fry the cakes in batches on both sides until they are golden and crisp.  Remove with a slotted spoon or stainless steel spatula and drain on kitchen paper. Keep warm and continue until all of the mixture has been used up.

Mix all the ingredients together for the dip and season to taste. Serve fritters fresh with your coconut yogurt and chive dip.

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