You’ll love these Mediterranean Style Quinoa Patties with Zucchini and Feta Cheese. They are crispy, delicious and easy to make.
Cook quinoa the night before or in the morning and finish the patties just before lunch or dinner and you’ll have a complete meatless meal that is full of healthy goodness.
9 years ago, before moving to the US I had no idea what quinoa was. We never cooked with it in Ukraine and even the fanciest groceries didn’t carry it.
But after I stepped on American soil and started to explore new interesting food groups, I discovered quinoa and quickly fell in love with it.
And when I had read about all its health benefits I loved it even more.
That is my friend when Quinoa Patties With Zucchini happened – a simple, easy and delicious way to put quinoa to a good use.
To my big disappointment, my husband is not a huge fan of Quinoa.
Since he typically has his lunch at work, he doesn’t eat much of Quinoa-based dishes that I usually cook during the day for me and kids.
However, when I first made these Quinoa Fritters, he absolutely loved them.
Apart from Quinoa, this recipe consists of a unique combination of ingredients that everyone loves and simply can’t say “no” to.
If you’ve never tried Quinoa before, now is the right time to try it. It’s one of those super grains you should be eating as often as possible.
And I’m not exaggerating. Just take a look at these 27 Science-Backed Health Benefits Of Quinoa and hurry up to the grocery store to stock up on it.
Okay, enough with Quinoa talks!
Do you want to know what is one ingredient that makes these Quinoa Patties extra special?
Cheese makes everything batter, isn’t it? I’m pretty sure this was a saying about Cheddar cheese, which ironically we’r not using in this recipe.
However, to give my recipe Mediterranean twist I added some Feta cheese which I’m a huge fan of.
I love incorporating Feta in a variety of my dishes, like in these super yummy Cauliflower Cakes with Dill Pickle Sauce or Roasted Brussel Sprouts Recipe With Balsamic Vinaigrette.
By adding Feta to this recipe, you’re making patties extra delicate and even more delicious.
What else can you add to the Quinoa Patties?
- sun-dried tomatoes
If you don’t like Feta, you can definitely substitute with other cheeses.
Goat Cheese, Parmesan or Gruyere would work great as well.
Or you can even take a mix of different cheeses. If you are like me who loves cheese, you know, you can’t spoil the dish with some extra cheese, right?
Okay, we’ve got quinoa, we’ve got cheese. Now, let’s add some more healthy goodness to the recipe.
And here comes my favorite Zucchini. By adding this delicious vegetable, you’re enhancing these quinoa patties with vitamins, making them a great healthy meal for the whole family.
Also available: Baked Zucchini with Mozzarella and Tomatoes
When working with Zucchini, there’s one important thing to keep in mind.
When you shred Zucchini, make sure to drain as much liquid out of them as possible. Otherwise, it won’t be as easy to form the patties and you’ll have to add more breadcrumbs.
And don’t forget to make the Greek Yogurt Sauce. It’ll just take you a few extra minutes but it pairs beautifully with Quinoa Cakes.
How To Make Vegetarian Quinoa Zucchini Patties?
If you want to make these Quinoa Patties without eggs, just add a few extra tablespoons of breadcrumbs until the mixture starts to hold together when shaped into a pattie.
You can also easily substitute Feta by either using vegan cheese or adding one of the ingredients from my suggestions above.
More Filling Vegetarian Meals
If you make these Zucchini Quinoa Patties, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons.
Quinoa Patties With Zucchini And Feta Cheese
Click on the highlighted link to purchase the ingredients
For the Patties
For Greek Yogurt Sauce
- 4 tbsp Greek yogurt plain
- 1 baby dill pickle finely chopped
- 1 tbsp dill minced
- 1 clove garlic finely minced
- salt, pepper to a taste
For the Patties
- In a medium saucepan combine quinoa with 1.5 cups water. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Let it cool.
- Place shredded zucchini in a large piece of paper towel and squeeze it to drain liquid out of zucchini.* (See the notes)
- In a big bowl, combine cooked quinoa, zucchini, Feta cheese, garlic, dill, sun-dried tomatoes, eggs, bread crumbs, salt and pepper. Mix well.
- Form the mixture into small patties. If they start to fall apart, add more breadcrumbs, one tablespoon at a time.
- Heat 2 tablespoons of oil in a large non-stick skillet over medium-low heat. Working in batches, cook the patties for 5 minutes. Slowly and carefully flip the patties and cook for another 5 minutes.
- Transfer to a plate and let them cool while you prepare the sauce.
To make Greek Yogurt Sauce
- In a small bowl stir together Greek Yogurt, baby dill pickle, dill and garlic. Season with salt and pepper to your taste and give everything another stir.
---Nutritional Information Should Be Considered An Estimate---
Useful Resources on Quinoa: