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.
Crispy Courgette Fritters with 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
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 unwaxed lime
- 2 courgette
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 8 tbsp chickpea flour (chickpea flour (100%))
- 2 garlic clove
- 200g baby tomatoes
- 2 romano pepper
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 160g quinoa (quinoa (100%))
- 1 handful of fresh mint
- 2 avocado
Nutritional Information
Calories: 542
Protein: 18g
Carbs: 47g
Fat: 32g
Crispy Courgette Fritters with 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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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 2 tsp oil and a pinch of sea salt. Roast for 15-20 mins, turning halfway, until golden brown. Drain and rinse the lentils then add them to the tray in the final 5 mins of cooking 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, then drain.
- Finely chop or crush the garlic. Coarsely grate the courgette. Pick the mint leaves from the stalks and roughly chop. Place in a mixing bowl with the nutritional yeast, flour, spice blend, half the mint and half the garlic. Season generously with sea salt and mix well to combine.
- Shape the courgette mixture into 12 fritters. Heat a large frying pan with 1-2 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 avocados with the back of a fork. Place in a bowl and mix with the yoghurt, juice from the lime (to taste), remaining mint and garlic and a pinch of sea salt. Halve the tomatoes, then add the cooked quinoa and tomatoes to the oven tray and mix.
- Serve the quinoa salad on plates alongside the fritters and avocado.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.