Ingredients:

  • 1 cup cooked quinoa, packed (completely cooled)
  • 1 pound lean ground chicken (93% lean or higher)
  • 1 large egg, lightly beaten
  • 2 tablespoons Harissa Paste (mild or hot)
  • 1/4 cup finely chopped fresh coriander (cilantro)
  • 2 stalks thinly sliced spring onions (scallions)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (Kosher or sea salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Olive Oil or Vegetable Oil (for pan-frying)
  • 4 ounces block feta cheese (in brine, drained)
  • 1/4 cup full-fat Greek yoghurt
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon extra virgin olive oil (for drizzling dip)

Instructions:

  1. Combine the cooled quinoa, chopped coriander, sliced spring onions, ground cumin, salt, and pepper in a large bowl. Ensure the quinoa is broken up.
  2. Add the ground chicken, beaten egg, and harissa paste to the bowl. Mix gently using hands or a spoon until just combined. Do not overmix.
  3. Cover the mixture and refrigerate for a minimum of 30 minutes (this chilling step is vital for binding).
  4. Once chilled, scoop 2–3 tablespoon portions and gently shape them into firm, uniform patties (about 1 inch thick). Place them on a parchment-lined baking sheet.
  5. Prepare the dip: Add the feta cheese, Greek yoghurt, lemon juice, and lemon zest to a food processor. Process on high for 1–2 minutes until completely smooth and fluffy. Stir in the fresh mint and set aside.
  6. Heat the 1/4 cup of cooking oil in a large non-stick frying pan over medium heat until shimmering.
  7. Carefully place 4–5 fritters in the hot oil, ensuring they do not touch. Fry for 4–5 minutes until the bottom is deeply golden brown and crispy.
  8. Carefully flip the fritters and cook the second side for another 4–5 minutes until the internal temperature reaches 165°F (74°C) and they feel firm.
  9. Transfer the cooked fritters to a plate lined with kitchen paper to drain excess oil.
  10. Transfer the whipped feta dip to a serving bowl, drizzle with extra virgin olive oil, and serve the hot fritters alongside.