Quinoa Patties With Zucchini And Feta Cheese
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
13 patties
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Calories
386 kcal
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Course
Main Course
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Cuisine
Mediterranean
Quinoa Patties With Zucchini And Feta Cheese
Description
This recipe features quinoa cooked until tender, mixed with shredded zucchini that has been carefully drained to remove excess moisture. Feta cheese adds a salty, creamy element, while sun-dried tomatoes and fresh dill provide bursts of flavor and aroma.
The mixture is bound with beaten eggs and bread crumbs to form small patties, which are pan-fried in oil until golden brown on both sides, resulting in a slightly crispy exterior and moist interior.
The accompanying Greek yogurt sauce combines plain yogurt with finely chopped dill pickle, fresh dill, and garlic, seasoned to balance the patties’ flavors, providing a creamy and tangy complement. These patties can be served warm as a vegetarian main dish or an appetizer.
Draining the zucchini well is important to prevent sogginess, and cooked quinoa can be prepared in advance and refrigerated or frozen for convenience.
Ingredients
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For the Patties
- 6 oz quinoa See the notes, uncooked
- 2 medium zucchini peeled and shredded
- 1 c feta cheese crumbled
- 2 tablespoon sun-dried tomatoes finely chopped
- 3 tablespoon bread crumbs regular
- 2 tablespoon dill finely chopped
- 2 egg beaten
- 1 clove garlic minced
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon olive oil or grapeseed oil
For Greek Yogurt Sauce
- 4 tablespoon Greek yogurt plain
- 1 dill pickle finely chopped, baby
- 1 tablespoon dill minced
- 1 clove garlic finely minced
- salt to a taste
- black pepper to a taste
Instructions
For the Patties
- In a medium saucepan combine quinoa with 1.5 cups water. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Let it cool.
- Place shredded zucchini in a large piece of paper towel and squeeze it to drain liquid out of zucchini.* (See the notes)
- In a big bowl, combine cooked quinoa, zucchini, Feta cheese, garlic, dill, sun-dried tomatoes, eggs, bread crumbs, salt and pepper. Mix well.
- Form the mixture into small patties. If they start to fall apart, add more breadcrumbs, one tablespoon at a time.
- Heat 2 tablespoons of oil in a large non-stick skillet over medium-low heat. Working in batches, cook the patties for 5 minutes. Slowly and carefully flip the patties and cook for another 5 minutes.
- Transfer to a plate and let them cool while you prepare the sauce.
To make Greek Yogurt Sauce
- In a small bowl stir together Greek Yogurt, baby dill pickle, dill and garlic. Season with salt and pepper to your taste and give everything another stir.
Notes
- Any variety of quinoa can be used; cooked quinoa stores well refrigerated up to one week, and freezes up to 8-12 months.
- Press shredded zucchini thoroughly with paper towels to remove as much liquid as possible to help patties hold together when cooking.
- Drain zucchini several times with fresh towels if needed to ensure dryness and avoid soggy patties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13patties
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 2patties | |
| Calories | 386kcal | 19% |
| Carbohydrates | 34.9g | 12% |
| Protein | 13.8g | 28% |
| Fat | 22.2g | 34% |
| Saturated Fat | 8.8g | 44% |
| Cholesterol | 83mg | 28% |
| Sodium | 529mg | 22% |
| Potassium | 440mg | 9% |
| Fiber | 3.3g | 13% |
| Sugar | 12g | 24% |
| Calcium | 2240mg | 224% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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