Quinoa, Corn and Zucchini Fritters with Poached Egg

Ingredients:

1/3 cup white quinoa, cooked.

2 eggs (one for poaching)

Corn off 1 cob

1 zucchini grated

½ red onion, finely chopped

1-2 tbs milk, if needed

1 x 95g tin of tuna in spring water (optional)

50g low fat feta, crumbled

1 tbs chopped coriander

Salt and pepper

Method:

1. Cook quinoa as per instructions on the packet. Allow to cool.
2. Mix together all ingredients, except for 1 egg. If too dry add milk until mixture is sticky.
3. Heat a non-stick fry pan and spoon tablespoons of fritter mixture into pan. Cook for 2-3 minutes on each side or until golden.
4. Heat water in saucepan until just boiling, swirl water and add cracked egg to poach. Allow to cook until yolk is as desired.
5. To serve, put 2-3 fritters on a place, top with poached egg, sprinkle with chopped coriander or serve with rocket and natural yoghurt, if desired.