The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Courgette Fritters, Veggie Quinoa & Creamy Avo
A colourful feast to fuel your summer. Courgette fritters, flavoured with smokey paprika and oregano, pan-fried till golden and crispy. Made even better with a zingy avo mash. A side of quinoa and lentils, studded with vitamin-dense veg to keep it filling. You'll be wishing for seconds.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes
- 1 garlic clove
- 1 unwaxed lime
- 4 tbsp chickpea flour (chickpea flour (100%))
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 courgette
- 80g quinoa (quinoa (100%))
- 1 handful of fresh mint
- 1 romano pepper
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 avocado
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 599
Protein: 21g
Carbs: 54g
Fat: 34g
Ingredients
- 1 handful of fresh mint (use half)
- 1 tsp smoked paprika (use half)
- 1 courgette (use half)
- 4 tbsp chickpea flour (use half) (chickpea flour (100%))
- 1 romano pepper (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 unwaxed lime (use half)
- 1 avocado (use half)
- 230g lentils (use half) (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 garlic clove (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 80g quinoa (use half) (quinoa (100%))
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 621
Protein: 21g
Carbs: 54g
Fat: 37g
Courgette Fritters, Veggie Quinoa & Creamy Avo
A colourful feast to fuel your summer. Courgette fritters, flavoured with smokey paprika and oregano, pan-fried till golden and crispy. Made even better with a zingy avo mash. A side of quinoa and lentils, studded with vitamin-dense veg to keep it filling. You'll be wishing for seconds.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Dice the pepper into 2cm squares. Place on a lined baking tray and toss with 1 tsp oil and a pinch of sea salt. Roast for 15-20 mins, until golden brown. Drain and rinse the lentils, then add to the tray in the final 5 mins of roasting to heat through.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked.
- Finely chop or crush the garlic. Coarsely grate the courgette. Pick the mint leaves from the stalks and roughly chop. Place all in a mixing bowl with the nutritional yeast, flour, paprika, half the garlic and half the mint. Season generously with sea salt and mix well to combine.
- Shape the courgette mixture into 6 fritters. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the fritters and cook for 3-4 mins, per side, until deep golden brown and cooked through. Cook in batches, if necessary.
- Mash the avocado with the back of a fork. Place in a bowl and mix with the yoghurt, lime juice (to taste), remaining mint and garlic. Season with sea salt and mix. Halve the tomatoes, then add the cooked quinoa and tomatoes to the oven tray and mix.
- Serve the quinoa salad on plates with the courgette fritters and avocado.
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