Description
Quinoa patties with zucchini and feta cheese are crispy, tender, and loaded with Mediterranean flavors. These protein-packed patties are perfect as a snack, appetizer, or main course. Served with a tangy Greek yogurt sauce, they’re a healthy and satisfying option for any meal!
Ingredients
Scale
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
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Prepare the Patties:
- Cook the Quinoa: Rinse the quinoa under cold water to remove bitterness. Cook according to package instructions (approximately 15 minutes). Fluff with a fork and let cool.
- Prepare the Zucchini: Shred the zucchini using a grater. Squeeze out excess moisture using a kitchen towel or paper towels.
- Mix the Ingredients: In a large bowl, combine cooked quinoa, shredded zucchini, feta cheese, sun-dried tomatoes, breadcrumbs, dill, beaten eggs, garlic, salt, and pepper. Stir until evenly mixed.
- Shape the Patties: Scoop about 2–3 tablespoons of the mixture and shape into round, flat patties. Repeat with the remaining mixture.
- Cook the Patties: Heat oil in a skillet over medium heat. Fry the patties in batches, cooking each side for 3–4 minutes until golden brown and crispy. Place cooked patties on a plate lined with paper towels to drain excess oil.
Make the Greek Yogurt Sauce:
- In a small bowl, combine Greek yogurt, finely chopped dill pickle, dill, minced garlic, salt, and pepper.
- Stir well and adjust seasoning to taste.
Serve and Enjoy:
Serve the patties warm with the Greek yogurt sauce on the side. Pair them with a fresh salad or roasted vegetables for a complete meal.
Notes
- Zucchini Moisture: Be sure to remove as much liquid as possible from the zucchini to prevent soggy patties.
- Gluten-Free Option: Use gluten-free breadcrumbs to make this recipe gluten-free.
- Baking Alternative: For a healthier option, bake the patties at 375°F (190°C) for 20–25 minutes, flipping halfway through.
- Make Ahead: Store uncooked patties in the fridge for up to 24 hours or freeze them for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean-inspired