Zucchini Quinoa Patties Recipe

Name: Zucchini Quinoa Patties Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup sour cream; 2 teaspoons freshly squeezed lemon juice; 1 to 2 teaspoons chopped fresh dill; Sea salt, to taste; 2 medium zucchini, shredded (about 4 cups); 3 large eggs; 1 small yellow onion, shredded; 1 cup cooked quinoa; 3/4 cup panko breadcrumbs; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon red pepper flakes; Handful fresh flat-leaf parsley, chopped finely; Sea salt, to taste; Freshly ground black pepper, to taste; 3 tablespoons olive oil, or more as needed

Quinoa and zucchini patties offer a delightful vegetarian main course, perfect for utilizing fresh zucchini.

⭐ 3.7 (30 reviews) Prep: 15 minCook: 25 minTotal: 40 minYields: 10 servings

Category Tags:

Appetizer Side Dish

Cuisine Tags:

American

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Instructions

To prepare the dipping sauce, combine sour cream, lemon juice, and dill in a small bowl; whisk to blend, season with salt, then cover and refrigerate.
Place shredded zucchini in a clean dish towel and squeeze firmly to remove excess liquid.
In a deep bowl, lightly beat eggs. Add the squeezed zucchini, onion, quinoa, breadcrumbs, cheese, red pepper flakes, parsley, salt, and pepper; stir until well combined.
Heat oil in a 10-inch skillet over medium flame until shimmering.
Scoop 1/4 cup of the mixture (or 2-3 tablespoons for smaller patties) into the skillet, flattening each into a 3-inch patty; repeat in batches as needed, adding more oil.
Cook each patty side for 3 to 4 minutes until golden, then transfer to a paper-towel-lined dish to drain.
Serve the patties with the prepared dipping sauce.

Nutritional Info (per serving)

Calories: 172 kcal

Carbohydrate: 13 g

Cholesterol: 70 mg

Fiber: 2 g

Protein: 5 g

Saturated Fat: 4 g

Sodium: 229 mg

Sugar: 3 g

Fat: 11 g

Unsaturated Fat: 0 g