Method

1 .Preheat oven to 180C. Line 2 baking trays with baking paper, brush each tray with 1 tbsp olive oil.

2. Add quinoa and 1 cup of water to a small saucepan, place on medium heat. Allow to simmer for 15 minutes or until the water has evaporated and the quinoa is cooked. Remove from the heat and set aside to cool down.

3. Heat a pan with the olive oil on medium heat and add the onion and garlic. Cook until the onion softens.

4. Add broccoli florets to a food processor, blitz until it forms a rice type consistency. Add to a large mixing bowl followed by the grated zucchini, onion and garlic.

5. Add the remaining fritter ingredients. Stir well to combine thoroughly.

6. Combine two large spoons of the mixture and press together with your hands. Place on the baking tray. Using the back of the spoon gently pack it down so it’s firm. Repeat until all of the mixture has been used.

7. Place baking trays in the oven and bake for 45 minutes or until the fritters are cooked through.

8. Combine the spiralised zucchini with the lemon juice and zest. Mix well to combine.

9. To Serve, add a small amount of the zucchini zoodles, a small dollop of the tomato chutney over the top and a sprinkle of chopped parsley leaves.