Crispy Mediterranean Quinoa Zucchini Feta Patties

Combining the nutty taste of quinoa with the moisture of zucchini, the tanginess of feta cheese, and the richness of sun-dried tomatoes, each patty is a bite-sized trip to the sunny Mediterranean coast. Paired with a creamy Greek yogurt sauce that’s speckled with dill and pickle for an extra pop of flavor, this recipe is not just a meal; it’s an experience. Perfect for a healthy, delicious snack, a light lunch, or a unique side dish, these patties are crispy on the outside, tender on the inside, and utterly irresistible.


For the Patties:

  • 6 oz uncooked quinoa (See notes for preparation)
  • 2 medium zucchini, peeled and shredded
  • 1 cup feta cheese, crumbled
  • 2 tablespoons sun-dried tomatoes, finely chopped
  • 3 tablespoons regular breadcrumbs
  • 2 tablespoons dill, finely chopped
  • 2 eggs, beaten
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons olive or grapeseed oil, for frying

For the Greek Yogurt Sauce:

  • 4 tablespoons Greek yogurt, plain
  • 1 baby dill pickle, finely chopped
  • 1 tablespoon dill, minced
  • 1 clove garlic, finely minced
  • Salt and pepper to taste


  1. Cook the Quinoa: Prepare the quinoa according to package instructions. Fluff with a fork and let it cool to room temperature.
  2. Prepare Zucchini: After shredding the zucchini, use a clean kitchen towel to squeeze out excess moisture. This step is crucial for preventing the patties from being too wet.
  3. Mix Patty Ingredients: In a large bowl, combine the cooled quinoa, shredded zucchini, crumbled feta cheese, sun-dried tomatoes, breadcrumbs, chopped dill, beaten eggs, minced garlic, salt, and pepper. Mix well until the mixture is uniform.
  4. Form Patties: Shape the mixture into small, compact patties. If the mixture is too sticky, you can oil your hands before shaping the patties to prevent sticking.
  5. Fry the Patties: Heat the olive or grapeseed oil in a large skillet over medium heat. Fry the patties in batches, being careful not to overcrowd the pan. Cook each side until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
  6. Prepare the Greek Yogurt Sauce: While the patties are cooking, mix together the Greek yogurt, chopped dill pickle, minced dill, minced garlic, salt, and pepper in a small bowl. Adjust seasoning according to taste.
  7. Serve: Serve the crispy quinoa patties hot, accompanied by the Greek yogurt sauce for dipping.

These Mediterranean Quinoa Zucchini Feta Patties are a delightful way to enjoy a range of textures and flavors, all packed into one nutritious recipe. Whether you’re looking for a vegetarian option for your Mediterranean diet or simply want to try something new and delicious, these patties and their zesty yogurt sauce are sure to be a hit.