Quinoa Patties With Zucchini And Feta Cheese

Ingredients

• 6 oz uncooked quinoa * (See the notes)
• 2 medium zucchini (peeled and shredded)
• 1 c Feta cheese (crumbled)
• 2 tbsp sun-dried tomatoes (finely chopped)
• 3 tbsp regular breadcrumbs
• 2 tbsp dill (finely chopped)
• 2 eggs (beaten)
• 1 clove garlic (minced)
• 1/8 tsp salt
• 1/4 tsp pepper
• 4 tbsp olive or grapeseed oil
• 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)

Instructions

1. 1

   --- For the Patties ---

2. 2

   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.

3. 3

   Place shredded zucchini in a large piece of paper towel and squeeze it to drain liquid out of zucchini.* (See the notes)

4. 4

   In a big bowl, combine cooked quinoa, zucchini, Feta cheese, garlic, dill, sun-dried tomatoes, eggs, bread crumbs, salt and pepper. Mix well.

5. 5

   Form the mixture into small patties. If they start to fall apart, add more breadcrumbs, one tablespoon at a time.

6. 6

   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.

7. 7

   Transfer to a plate and let them cool while you prepare the sauce.

8. 8

   --- To make Greek Yogurt Sauce ---

9. 9

   In a small bowl stir together Greek Yogurt, baby dill pickle, dill and garlic. Season with salt and pepper to your taste and give everything another stir.