Description
These little delights are a snap to whip up and adds a little style to any meal with grated zucchini, feta and quinoa.
Ingredients
- ⅓ cups Feta Cheese
- ¼ cups Green Onions, Chopped
- 1-½ teaspoon Dried Dill
- 1 teaspoon Minced Garlic
- 1 cup Quinoa, Cooked
- 1 cup Zucchini, Grated
- 2 whole Eggs, Beaten
- ½ cups Gluten-free Breadcrumbs
- 2 Tablespoons Cornstarch
- 1 Tablespoon Olive Oil
- ⅓ cups Feta Cheese
- ¼ cups Green Onions, Chopped
- 1-½ teaspoon Dried Dill
- 1 teaspoon Minced Garlic
- 1 cup Quinoa, Cooked
- 1 cup Zucchini, Grated
- 2 whole Eggs, Beaten
- ½ cups Gluten-free Breadcrumbs
- 2 Tablespoons Cornstarch
- 1 Tablespoon Olive Oil
Preparation
In a medium bowl, combine feta, onions, dill, garlic and quinoa.
Using your hands, squeeze out the water from the grated zucchini over sink. The zucchini should be as dry as possible (I took small handful at a time). Add zucchini and eggs to bowl, mix well. Add breadcrumbs and cornstarch, mix well.
Scoop out ¼ cup of mixture and form a patty using your hands, roughly 1″ thick. Set aside and repeat till mixture is done, about 7-8 patties.
In a large heavy skillet, heat oil over medium heat. Add patties, as many that will fit with room between each. Cook for 7-10 minutes, until bottoms are deeply browned. Flip each patty using a spatula, carefully and cook for 5-7 minutes, until bottoms are golden.
Remove from skillet and cool on wire rack while you cook the remaining patties.
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