Healthier zucchini fritters

SERVES 4

• 3 zucchini, 2 grated, 1 peeled into ribbons

• 420g canned no-added-salt chickpeas, rinsed, drained

• 1 tsp ground cumin

• 1/4 bunch coriander, leaves picked (plus extra leaves to serve)

• 2 clove garlic, coarsely chopped

• 1/4 cup sesame seeds

• 1/4 cup plain flour

• 2 tbs extra virgin olive oil

• 1 cup Macro Organic tri-colour quinoa, rinsed

• 500g Woolworths whole baby beetroot, drained, thinly sliced

• 1/2 bunch radish, thinly sliced

• 60g baby spinach leaves

• 3/4 cup light Greek-style yoghurt

Using a clean tea towel, squeeze out excess moisture from grated zucchini.

Place chickpeas, cumin, coriander and garlic in a food processor and process until just combined. Transfer mixture to a large bowl and add grated zucchini, sesame seeds and flour. Stir to combine. Using damp hands, roll 1 1/2 tbs mixture into 12 balls, then flatten slightly to form a fritter.

Heat oil in a large frying pan over medium heat. Cook fritters, in 2 batches, for 4 minutes on each side or until browned. Transfer to a plate and cover to keep warm.

Meanwhile, place quinoa and 2 cups water in a large microwave-safe bowl. Cover and microwave on high for 5 minutes. Stir. Microwave on high for a further 2 minutes or until just tender. Stand for 5 minutes. Fluff with a fork to separate grains.

Divide quinoa among bowls. Arrange zucchini ribbons, beetroot, radish, spinach and zucchini fritters over quinoa. Dollop with yoghurt and top with extra coriander. Season with pepper, then serve.