Zucchini Feta Quinoa Patties

Zucchini Quinoa Patties 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.

Zucchini Quinoa Patties

Zucchini Quinoa Patties
Serves: Makes 7-8 patties
  • 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
  1. In a medium bowl, combine feta, onions, dill, garlic and quinoa.
  2. 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.)
  3. Add zucchini and eggs to bowl, mix well.
  4. Add breadcrumbs and starch, mix well.
  5. 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).
  6. In a large heavy skillet, heat oil over medium heat, add patties (as many that will fit with room between each).
  7. Cook for 7-10 minutes, until bottoms are deeply browned.
  8. Flip each patty using a spatula, carefully and cook for 5-7 minutes, until bottoms are golden.
  9. Remove from skillet and cool on wire rack while you cook the remaining patties.
Cooked quinoa patties will keep in the refrigerator for 1 week or in the freezer for two months.

1 Comment

Post a Comment