Quinoa Chicken And Kale Fritters | Donna Hay

Ingredients

• 500g chicken mince
• 2 cups (320g) cooked quinoa, cooled
• 2 cups (100g) trimmed and finely shredded kale leaves
• 200g firm feta, crumbled
• 2 eggs
• 2 teaspoons finely grated lemon rind
• ¼ cup finely chopped mint leaves
• ¼ cup finely chopped flat-leaf parsley leaves
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil
• store-bought tzatziki, to serve
• watercress or mixed salad greens, to serve