INGREDIENTS
For the Patties:
6 oz uncooked quinoa
2 medium zucchini, peeled and shredded
1 cup crumbled Feta cheese
2 tablespoons sun-dried tomatoes, finely chopped
2 tablespoons dill, finely chopped
3 tablespoons bread crumbs
2 eggs, beaten
1 clove garlic, minced
salt, pepper
olive oil for cooking
For a simple sauce:
4 tablespoons plain Greek yogurt
1 baby dill pickle, finely chopped
1 tablespoon dill
1 clove garlic, finely minced
salt, pepper
INSTRUCTIONS
For the Patties:
- Combine quinoa with 1.5 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.
- Using a paper towel, dredge the liquid out of shredded zucchini.
- In a big bowl, combine cooked quinoa, zucchini, 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 the oil in a large skillet over medium-low heat. Working in batches, cook the patties for 5 minutes on each side. Transfer to a plate and let them cool.
To make a simple sauce:
- Combine all ingredients and serve!
Original Recipes visit: Quinoa Patties With Zucchini And Feta Cheese @ lavenderandmacarons.com