Step 1 Squeeze out as much excess moisture as possible from zucchini, then transfer to a bowl. Stir in flour, feta, onion, egg and basil.
Step 2 Spray a large frying pan with oil and place over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 2 minutes each side, or until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining zucchini mixture, to make 8 fritters in total.
Step 3 Meanwhile, juice 1 lemon. Cut remaining lemon into wedges. Combine quinoa, spinach, tomato, capsicum, cucumber and sprouts in a large bowl. Drizzle with lemon juice and toss gently to combine. Serve with quinoa salad, sour cream and lemon wedges.