Quinoa Zucchini Patties with Feta

Nostalgia. Last days of summer and at this time my mind always comes back to the feeling that something good is coming to an end (it's only a season though, right?). Lithuanians live through a long, grey and cold winter, so the salty aroma of pine trees by the seaside or deep hues of green is something much appreciated here. Hence all those gardens packed with ripe tomatoes, slightly overgrown cucumbers and large bunches of dill - grandmas' heaven. Lucky are those who can share it with each other. Thank you, Grandma.

Quinoa patties kitchenJulie style ! Dedicating this recipe to those who think that meatless meals are not actually considered proper meals. NOT. 

Fresh zucchini and creamy feta... I'm telling you, these are well worth a try. 


Serves 4 (appetiser) or 2-3 (main served with a side salad)   |   1 teaspoon - 15ml   |   1 cup - 250ml   |   Cooking time: 35 mins  


Ingredients:

  • 1/2 cup of dry quinoa, cooked
  • 2 medium eggs
  • 3 tbsp of buckwheat flour
  • 100 g of feta cheese, crumbled
  • 1 very small or 1/2 small zucchini
  • a bunch of fresh flat leaf parsley
  • a small bunch of spring onions or chives
  • 1/2 yellow onion
  • 1/3 teaspoon of salt
  • coconut oil for cooking
 

Chop the onion and pan fry in a bit of coconut oil until golden (you can also add chopped zucchini at this point and cook for a minute instead of stirring it raw into the mixture- it will develop a deeper flavour). In a large bowl, mix the cooked and drained quinoa, eggs, chopped zucchini (fresh if not pan frying with onion), onion, finely chopped spring onions & parsley, feta cheese, buckwheat flour, salt. Let the mixture stand for 5 minutes. Heat a bit of coconut oil in a pan and add a bit of quinoa mixture, forming a round and about 1,5 cm thick patty; continue until you fill up the pan. Leave some room for flipping. Cook on medium heat and flip to switch sides once you see a golden crust forming on the bottom (3-5 minutes). Finish cooking and transfer to a plate. Repeat with the rest of the quinoa mixture.

Serve with a dollop of light crème fraîche/sour cream and fresh veggies. Radishes, cucumbers, tomatoes and fresh zucchini go well here.

NOTE: These patties tend to break if you don't make them thick enough (it should look more like a burger patty than a pancake). Cook until both sides are golden brown - we like CRUNCHY.