1/3 cup breadcrumbs (use gluten-free if desired)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons olive oil (for frying)
Instructions:
In a large bowl, combine cooked quinoa, grated zucchini, parsley, chives, garlic, and onion.
Add the egg, breadcrumbs, salt, pepper, and smoked paprika to the mixture. Stir well until everything is evenly combined.
Form the mixture into small patties, about 2-3 inches in diameter.
Heat olive oil in a skillet over medium heat. Once hot, add the patties in batches and cook for 3-4 minutes on each side, or until golden brown and crispy.
Remove patties from the skillet and place on a paper towel-lined plate to drain excess oil.
Serving and Storage Tips:
Serve warm with a dollop of Greek yogurt or your favorite dipping sauce.
These patties pair well with a fresh green salad or roasted vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to retain crispiness.
For longer storage, freeze patties individually on a baking sheet before transferring to a freezer bag. Reheat directly from frozen.
Variations:
Add crumbled feta cheese for a tangy twist.
Substitute fresh herbs with cilantro and add a squeeze of lime for a more zesty flavor.
Use sweet potato instead of zucchini for a sweeter, heartier patty.
Make it vegan by replacing the egg with a flax egg and using vegan breadcrumbs.
FAQs:
Q: Can I bake these instead of frying?
A: Yes! Preheat your oven to 375°F (190°C) and bake the patties on a parchment-lined tray for about 20-25 minutes, flipping halfway through.
Q: Can I use dry quinoa instead of cooked?
A: No, quinoa needs to be cooked and cooled before mixing to ensure the patties hold together properly.
Q: Are these patties suitable for meal prep?
A: Absolutely! They keep well refrigerated and can be frozen for convenience.
ADVERTISEMENT
