These savory Quinoa Cakes featuring zucchini and feta cheese offer a wholesome, plant-based meal with a Mediterranean flair. Full of protein-packed quinoa, vibrant zucchini, and the sharpness of feta, these patties make for an excellent light dish or appetizer. Paired with a rich Greek yogurt dip, they deliver a refreshing and savory flavor experience that’s sure to impress.
Ingredients
For the Patties:
- 6 oz uncooked quinoa (*see notes below)
- 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
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons olive or grapeseed oil (for frying)
For the Greek Yogurt Sauce:
- 4 tablespoons plain Greek yogurt
- 1 baby dill pickle, finely chopped
- 1 tablespoon dill, minced
- 1 clove garlic, finely minced
- Salt and pepper to taste
Instructions
Prepare the Patties:
- Cook the Quinoa: Cook the quinoa according to package instructions. After cooking, use a fork to gently separate the grains and allow it to cool for a few minutes.
- Prepare the Zucchini: Shred the zucchini and squeeze out the excess moisture using a clean kitchen towel or paper towels.
- Mix the Ingredients: In a spacious bowl, stir together the cooked quinoa, grated zucchini, crumbled feta, chopped sun-dried tomatoes, breadcrumbs, dill, whisked eggs, minced garlic, salt, and pepper. Ensure everything is well combined.
- Shape the Patties: Take small portions of the mixture (about 2–3 tablespoons) and shape them into round, flat patties.
- Cook the Patties: Heat olive or grapeseed oil in a large skillet over medium heat. Cook the patties in small batches, frying each side for 3–4 minutes until they turn golden and crispy. Place them on a plate lined with paper towels to absorb any extra oil.
- Make the Greek Yogurt Sauce: In a bowl, combine Greek yogurt with finely chopped dill pickle, fresh dill, minced garlic, salt, and pepper. Taste and adjust the seasoning as needed.
- Serving Suggestios : Serve the quinoa patties warm, accompanied by the Greek yogurt sauce on the side for dipping. Pair them with a fresh green salad or roasted vegetables for a complete and satisfying meal.
Conclusion
These Quinoa Patties with Zucchini and Feta Cheese are a delightful medley of wholesome ingredients and Mediterranean flavors. Whether you’re looking for a healthy snack or a light meal, this recipe is easy to make and bursting with taste. The creamy Greek yogurt sauce adds a tangy, refreshing finish that complements the patties beautifully.
Recipe Notes
- *For the quinoa: 6 oz is approximately 3/4 cup uncooked quinoa, which yields about 2 cups cooked.
- Squeeze the zucchini well to remove as much moisture as possible; this helps the patties hold their shape.
Quinoa Patties with Zucchini and Feta Cheese: A Healthy Mediterranean-Inspired Delight
Crispyquinoa patties made with zucchini, feta, and sun-dried tomatoes, paired with atangy Greek yogurt sauce. A light, Mediterranean-inspired dish that's perfectfor any occasion.
Ingredients
For the Patties:
- 6 oz uncooked quinoa
- 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
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons olive or grapeseed oil for frying
For the Greek Yogurt Sauce:
- 4 tablespoons plain Greek yogurt
- 1 baby dill pickle finely chopped
- 1 tablespoon dill minced
- 1 clove garlic finely minced
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Cook the quinoa according to package instructions. After cooking, use a fork to gently separate the grains and allow it to cool for a few minutes.
- Prepare the Zucchini: Shred the zucchini and squeeze out the excess moisture using a clean kitchen towel or paper towels.
- Mix the Ingredients: In a spacious bowl, stir together the cooked quinoa, grated zucchini, crumbled feta, chopped sun-dried tomatoes, breadcrumbs, dill, whisked eggs, minced garlic, salt, and pepper. Ensure everything is well combined.
- Shape the Patties: Take small portions of the mixture (about 2–3 tablespoons) and shape them into round, flat patties.
- Cook the Patties: Heat olive or grapeseed oil in a large skillet over medium heat. Cook the patties in small batches, frying each side for 3–4 minutes until they turn golden and crispy. Place them on a plate lined with paper towels to absorb any extra oil.
- Make the Greek Yogurt Sauce: In a bowl, combine Greek yogurt with finely chopped dill pickle, fresh dill, minced garlic, salt, and pepper. Taste and adjust the seasoning as needed.
- Serving Suggestios : Serve the quinoa patties warm, accompanied by the Greek yogurt sauce on the side for dipping. Pair them with a fresh green salad or roasted vegetables for a complete and satisfying meal.