Crispy Mediterranean Quinoa Zucchini Feta Patties

Why Make This Recipe

Crispy Mediterranean Quinoa Zucchini Feta Patties are a delightful dish that combines healthy ingredients in a tasty way. They are packed with flavor and make for a great snack or light meal. These patties are not only delicious but are also a wonderful way to sneak in some veggies and protein. They are perfect for anyone looking for a wholesome, vegetarian option.

How to Make Crispy Mediterranean Quinoa Zucchini Feta Patties

Ingredients

• 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
• 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

Directions

1. Prepare the quinoa according to package instructions and let it cool to room temperature.
2. Squeeze excess moisture from the shredded zucchini using a kitchen towel.
3. In a large bowl, mix the cooled quinoa, shredded zucchini, crumbled feta cheese, sun-dried tomatoes, breadcrumbs, chopped dill, beaten eggs, minced garlic, salt, and pepper until uniform.
4. Shape the mixture into small patties.
5. Heat olive or grapeseed oil in a skillet over medium heat and fry the patties for about 3-4 minutes on each side until golden brown and crispy.
6. For the Greek yogurt sauce, mix Greek yogurt, chopped dill pickle, minced dill, minced garlic, salt, and pepper in a bowl.
7. Serve the crispy quinoa patties hot with the Greek yogurt sauce.

How to Serve Crispy Mediterranean Quinoa Zucchini Feta Patties

Serve these patties hot with a side of the Greek yogurt sauce for dipping. They make a great appetizer, can be added to a salad, or enjoyed as a light meal. Pair them with a fresh salad or some roasted vegetables for a complete meal.

How to Store Crispy Mediterranean Quinoa Zucchini Feta Patties

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through and crispy again.

Tips to Make Crispy Mediterranean Quinoa Zucchini Feta Patties

• Make sure to squeeze out as much moisture from the zucchini as possible to prevent the patties from being soggy.
• Adjust the seasoning to your taste; you can add more salt, pepper, or spices if you like.
• If the mixture feels too wet, add a little more breadcrumbs to help bind it.

Variation

You can customize the flavors by adding other herbs or spices. Try mixing in some chopped spinach, olives, or even a bit of lemon zest for a different twist.

FAQs

1. Can I make these patties ahead of time?
Yes, you can make the mixture ahead of time and store it in the fridge for up to a day. Shape the patties just before frying.

2. Can I freeze the patties?
Yes, you can freeze uncooked patties. Place them on a tray to freeze, then transfer to a freezer bag. Cook them directly from the freezer when you’re ready to eat.

3. What can I use instead of feta cheese?
If you don’t have feta cheese, you can use crumbled goat cheese or even ricotta cheese for a different taste and creaminess.

Crispy Mediterranean Quinoa Zucchini Feta Patties

These crispy patties blend healthy ingredients like quinoa, zucchini, and feta into a flavorful snack or light meal, perfect for sneaking in veggies and protein.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Light Meal, Snack

Cuisine Mediterranean, Vegetarian

Servings 4 servings

Calories 150 kcal

Ingredients

  

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

Instructions

 

Preparation

• Prepare the quinoa according to package instructions and let it cool to room temperature.
• Squeeze excess moisture from the shredded zucchini using a kitchen towel.
• In a large bowl, mix the cooled quinoa, shredded zucchini, crumbled feta cheese, sun-dried tomatoes, breadcrumbs, chopped dill, beaten eggs, minced garlic, salt, and pepper until uniform.
• Shape the mixture into small patties.

Cooking

• Heat olive or grapeseed oil in a skillet over medium heat and fry the patties for about 3-4 minutes on each side until golden brown and crispy.

Making the Sauce

• For the Greek yogurt sauce, mix Greek yogurt, chopped dill pickle, minced dill, minced garlic, salt, and pepper in a bowl.

Serving

• Serve the crispy quinoa patties hot with the Greek yogurt sauce.

Notes

Make sure to squeeze out as much moisture from the zucchini as possible to prevent the patties from being soggy. Adjust the seasoning to your taste; you can add more salt, pepper, or spices if desired. If the mixture feels too wet, add a little more breadcrumbs to help bind it. These patties can be made ahead of time and stored in the fridge for up to a day before frying.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 2gSodium: 250mgFiber: 2gSugar: 1g

Keyword Healthy Snack, Mediterranean Diet, Quinoa Patties, Vegetarian Recipe, Zucchini Feta Patties

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