Zucchini and Quinoa Patties

Ingredients:

For the sauce:
1 cup sour cream
2 teaspoons freshly squeezed lemon juice
1-2 teaspoons chopped fresh dill
Sea salt (to taste)

For the patties:
2 medium zucchini, grated (about 4 cups)
3 large eggs
1 small onion, chopped
1 cup cooked quinoa
3/4 cup PANKO breadcrumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon red pepper flakes
Handful of fresh parsley, finely chopped
Sea salt (to taste)
Freshly ground black pepper (to taste)
3 tablespoons olive oil (or more if needed)

Directions:

1. Prepare the sauce: In a small bowl, combine the sour cream, lemon juice, and dill. Whisk well. Season with salt, cover, and refrigerate.
2. Continue making the patties. First, place the grated zucchini in a clean, clean kitchen towel. Squeeze out any excess liquid from the zucchini.
3. Crack the eggs into a deep bowl and whisk. Add the zucchini, onion, cooked quinoa, breadcrumbs, cheese, red pepper flakes, parsley, salt, and pepper. Mix everything together. You can make this mixture up to 2 hours in advance and store covered in the refrigerator.

4. Add the oil to a skillet and heat over medium heat.

5. Add about 1/4 cup of the zucchini mixture to the skillet (or 2-3 tablespoons if you want small patties). Use a fork to press and flatten the patty mixture into a flat patty. Repeat with the remaining mixture, but don’t overcrowd the pan—you’ll likely need to cook in batches. Add more oil if necessary.
6. Cook until golden brown, about 3-4 minutes, then flip and cook until golden brown again (another 3-4 minutes). Transfer the steaks to a paper towel-lined plate to drain.
7. Serve the steaks with the sauce you made earlier. Enjoy!
Yield: 10 patties
Recipe: thespruceeats.com