Quinoa Zucchini Patties
These herbed Zucchini Patties get a nutritional boost from nutty quinoa. Try them for a light but filling summer meal!
Yield: 8 pattiesServings: 4 people
Calories: 205kcal
Ingredients
- ⅔ c quinoa, dry
- 1 cup zucchini, grated
- ⅓ cup whole grain breadcrumbs
- 2 garlic cloves, minced
- 2 tablespoon Asiago cheese, fresh grated
- 1 tablespoon fresh basil, chopped, or 1 teaspoon dry
- 1 tablespoon fresh chives, chopped, or 1 teaspoon dry
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 eggs, beaten slightly
- 1 - 2 Tbsp butter
Instructions
- Mix the quinoa with 1 ⅓ c water in a medium saucepan and bring to a boil. Simmer, covered over low heat for 15 minutes, or until the water has been absorbed and the quinoa is fluffy. Uncover, and let the quinoa cool slightly.
- Press the grated zucchini between two paper towels to remove some of the extra moisture.
- In a large bowl, mix the quinoa, grated zucchini, breadcrumbs, garlic, cheese, basil, chives, salt and pepper. Taste the mixture and adjust the seasonings if desired.
- Add the egg and mix until the mixture is moist.
- Heat 1 tablespoon of butter in a large cast iron skillet over medium high heat. Shape the quinoa mixture into ¼ c patties. Place the patties on the skillet. Cook for 2-3 minutes, flip, and continue cooking for an additional 1-2 minutes, until the patties are golden.
- Repeat with any additional mixture, adding butter if the skillet seems dry. Keep the finished patties warm in a low oven until everything has been cooked.
- Serve with your favorite dipping sauce and a salad.
Nutrition
Serving: 2patties | Calories: 205kcal | Carbohydrates: 23.5g | Protein: 9g | Fat: 8.6g | Saturated Fat: 1.8g | Cholesterol: 85mg | Sodium: 236mg | Fiber: 2.9g | Sugar: 0.9g