Quinoa Patties With Zucchini And Feta Cheese
Healthy and delicious, Mediterranean Style Quinoa Cakes for when your body craves healthy. Part of the recipe can be prepared ahead of time.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 13 patties
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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 my recipe I used Rainbow Quinoa, but you can use any type of Quinoa you have.
Cooked Quinoa will keep for 1 week in a fridge and up to 8-12 months in the freezer.
You should try to drain as much liquid as possible out of zucchini. Several changes of paper towels might be needed.
---Nutritional Information Should Be Considered An Estimate---
--- Nutritional Information Should Be Considered An Estimate ---
Serving: 2patties | Calories: 386kcal | Carbohydrates: 34.9g | Protein: 13.8g | Fat: 22.2g | Saturated Fat: 8.8g | Cholesterol: 83mg | Sodium: 529mg | Potassium: 440mg | Fiber: 3.3g | Sugar: 12g | Calcium: 2240mg | Iron: 3.1mg