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Squash and kale fritters

Makes about a dozen fritters, which reheat well in the microwave.


2 cups cooked quinoa
a 14oz piece of butternut squash (about half of an average sized one), peeled and grated
4 medium eggs, whisked
one small bunch of green onions, chopped
5 ounces fresh greens (kale, spinach or the like), chopped
2/3 cup rolled oats
3/4 tsp. ground cumin
1/4 tsp. cayenne
sea salt and fresh ground pepper
7 ounces feta cheese (nearly a cup), crumbled
zest of 1 lemon
handful of chopped parsley and coriander
salt and pepper, to taste
oil, for cooking


  1. In a large mixing bowl, combine all the ingredients and mix well.
  2. Taste and adjust seasoning and spices to your liking.
  3. Pop the mixture in the fridge for at least 30 minutes to bind together a little.
  4. In a large pan, heat the oil. Make burgers by hand with the mixture, and put in the pan. Cook until golden brown and then flip. Cook that side until golden brown. The mixture can be a little crumbly, so try not to handle it too much in the pan.
  5. Place the cooked fritters on kitchen towel, to absorb excess oil, while you cook the remainder.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Squash and kale fritters in pan