Makes 4 servings (2 fritters per serving) 

Ingredients

Fritters:

• ½ cup cooked quinoa, cooled 
• 2 large eggs 
• 2 cups peeled and grated kohlrabi
• 1 cup corn kernels, thawed 
• 3 tbsp sliced leeks
• 2 tbsp curry powder 
• 2 tbsp flour 
• ½ tsp salt 
• 2 tsp canola oil

Cilantro Yogurt Dip:

• ½ cup plain Greek yogurt (2%)
• 2 tbsp fresh chopped cilantro 
• 1 tbsp lime juice 
• 2 tsp cumin 
• 1 tsp honey 
• ¼ tsp salt 

Preparation

1. Place cooked quinoa and eggs into a blender or food processor and blend until smooth. Transfer to a medium bowl and set aside.
2. Place grated kohlrabi into a clean dish cloth and squeeze out excess liquid. 
3. Add kohlrabi, corn, leeks, curry powder, flour and salt to quinoa mixture and stir to combine. Divide batter into 8 equal portions. 
4. Heat oil in a fry pan over medium heat. Add batter to pan and form into patty shapes. 
5. Cook the fritters until browned, about 5 minutes per side. 
6. Meanwhile, combine all ingredients for the Cilantro Yogurt Dip in a food processor and blend until mixed well. 
7. Serve warm fritters with a dollop of dip per serving. Enjoy! 

Nutritional analysis per serving: 177 calories, 5 g fat, 11 g protein, 26 g carbohydrate (20 g available carbohydrate), 6 g fibre, 356 mg sodium 

My Viva Plan® Servings: 1 grain, 1 protein, 1 vegetable

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