Vegetable Quinoa Patties

 

Faced with a glut of zucchini last summer, I spent some time searching out zucchini recipes on the internet. I came across several variations of quinoa patties that included zucchini and I gave them a try. This recipe is one I've adapted from a number of recipes. 

The patties can be made ahead, frozen and reheated. They are good hot or cold. They're great on a picnic or at the dinner table. They make good finger food for toddlers, and they are loaded with vegetables and healthy grains. Win win.

Vegetable Quinoa Patties

2 - 3 cups cooked quinoa, cooled

1 Tablespoon olive oil, plus more for drizzling

1 onion, diced

1 medium zucchini, grated, and then squeezed to release moisture. Save the moisture for soup. You should have about 1 cup of grated and squeezed zucchini

1 medium carrot, grated

2 cloves garlic, minced

2 Tablespoons minced fresh herbs, I used parsley and basil

1 teaspoon salt

1/2 teaspoon pepper

1 cup bread crumbs (I used seasoned because that's what I had, but plain work well, too)

1/4 cup grated Parmesan cheese

3 eggs, lightly beaten

Heat the olive oil over medium-high heat and saute the onion until soft. Add the carrot and zucchini and continue to saute until the vegetables are mostly tender. Add the garlic and saute for another minute or so. Let the mixture cool to room temperature.

To the quinoa, add the cooled vegetables, the minced herbs, salt and pepper and stir well to combine.

Add the bread crumbs, eggs, and cheese and again, mix well.

Form the mixture into patties (I used about 1/2 cup for each one, but they could be made smaller, as desired). They will feel loose, but hold together well on a baking sheet lined with parchment paper. Place them on the parchment paper with space between them, not touching each other. Flatten the tops and pat into shape.

Drizzle a bit of olive oil onto the top of each pattie. 

Bake at 410 degrees for 15-20 minutes, then flip the patties and bake for another 10 minutes. 

Serve at desired temperature.

These are great with a sauce - herbed yogurt, or salsa are good. I also like them with a garlicky lemon mayonnaise - aioli. 

The recipe yielded 18 patties for me, each about 3 inches in diameter and 3/4 inch high.