Quinoa Patties with Zucchini, Feta & Dill
This recipe was originally published on Little Green Olive.
When I come home from work, all I want to see are my babies faces. As I get through the door with my usual 3 bags of groceries, my 3.5 year old runs towards me screaming “mummy!!” before jumping right into my arms as I get ready to catch him. The other one, the little munchkin, is sitting either in my mother in law’s lap or swinging in my mother’s arms as she tries to keep him entertained.
I’m just a regular mum. Working hard, cleaning the house and picking up everything off the floor over and over again. When it comes to feeding my little animals (and lets not forget the hubby), I look for quick and nutritious meals that I can throw together during the week that I know will get eaten and scrapped off the plate.
From me to you, I hope you enjoy this recipe. It’s so easy you will make it again and again, and can use different variations every time and it will always be yummy.
Note: I only had 1 zucchini tonight, but you can use more and double the recipe below.
Ingredients:
1 large zucchini;
2 medium eggs;
1 bunch of dill;
1 block of feta cheese;
salt and pepper;
olive oil;
1 1/2 to 2 cups semolina (you can also use flour);
1 cup of quinoa.
How to do it:
1. Boil the quinoa in a pot of boiling water just as if you were cooking rice. When done and fluffy, drain and leave it aside to cool;
2. Grate the zucchini and sprinkle with salt to ensure the excess water sweats out and also set aside;
3. Chop the dill finely and set aside;
4. After 20 minutes of so, squeeze the zucchini with your hands and make them into balls to get rid of all the water;
5. Place into a clean bowl – zucchini, dill, quinoa, semolina, cracked eggs, salt and pepper to season and crumbled feta cheese and mix well with your hands;
6. Make each patty into the size that you like (don’t make them too big – small to medium is best);
Don’t worry if they are a little wet – the quinoa will really cook them through and make them crunchy!
7. Place one by one into the pan with olive oil gently and after a few minutes, turn them to the other side;
8. Repeat until they are all cooked – be careful as they can easily burn if left too long.
Transfer to a plate or board to cool and serve on top of a sweet potato mash, bed of greens or whatever you like!
Follow Barbara from Little Green Olive: Facebook | Pinterest | Instagram
Let’s keep in touch – follow us on:
