I got a little excited grating zucchini for the zucchini bread recipe and grated about a cup too much. Oops! Luckily, I had a recipe in mind. This recipe was inspired from Heidi Swanson’s cookbook Super Natural Every Day. The Little Quinoa Patties looked so yummy, I just had to make them.
I added the grated zucchini and used feta cheese and dill instead of parmesan and chives. I love the subtle dill flavor and the crunchy tops and bottoms. These little delights are a snap to whip up and adds a little style to any meal.
Tidbit | Serve plain, topped with a dollop of sour cream or a dash of Sriracha. Makes the perfect little side dish or snack.
- ⅓ cup feta cheese
- ¼ cup green onions, chopped
- 1½ teaspoon dried dill
- 1 teaspoon minced garlic
- 1 cup quinoa, cooked
- 1 cup zucchini, grated
- 2 eggs, beaten
- ½ cup breadcrumbs
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- In a medium bowl, combine feta, onions, dill, garlic and quinoa.
- Using your hands, squeeze out the water from the grated zucchini over sink. The zucchini should be as dry as possible. (I took small handful at a time.)
- Add zucchini and eggs to bowl, mix well.
- Add breadcrumbs and starch, mix well.
- Scoop out a ¼ cup of mixture and form a patty using your hands, roughly 1" thick. Set aside and repeat till mixture is gone. (It's about 7-8 patties).
- In a large heavy skillet, heat oil over medium heat, add patties (as many that will fit with room between each).
- Cook for 7-10 minutes, until bottoms are deeply browned.
- Flip each patty using a spatula, carefully and cook for 5-7 minutes, until bottoms are golden.
- Remove from skillet and cool on wire rack while you cook the remaining patties.