You must be logged in to post a review.
This zesty vegetarian quinoa patty, loaded with protein, nutrients and awesome flavor, goes great with fish, chicken, tofu, veggies or simply as is!
For the herbed yogurt sauce:
Combine all of the sauce ingredients in a medium-sized bowl and either whisk really well or use the immersion blender, pulsing for several seconds. Cover and let sit in the fridge until it is ready to be used.
For the patties:
Put the shredded zucchini in a colander. Sprinkle with 1/4 teaspoon of salt and toss. Let it sit over a large bowl or the sink to drain, as the liquid is drawn out of the zucchini.
Heat 2 teaspoons of grapseed oil in a medium skillet and add the garlic. Saute for 1 minute and add the shallots, mushrooms, green onions, 1/4 teaspoon salt and pepper and cook for about 5-6 minutes on medium-high heat or until veggies are soft and have some color to them. Remove from heat and let it cool down slightly. Be sure to drain the excess liquid from the sauteed veggies before adding it into the mixture below.
While the mushroom mixture cools, in a large bowl combine the breadcrumbs, panko crumbs, Parmesan cheese and lemon zest. Then add the lemon juice, quinoa, mushroom and shallot mixture (again, make sure to drain off the excess liquid before adding it), egg and the shredded zucchini (give the zucchini a final few squeezes before adding to the mixture).
Using a spoon or your hands, mix this all together and form into patties by balling it up into about 3-4 tablespoon-sized balls and then carefully press each ball into a 1-inch thick patty. Set patties aside.
Preheat oven to 400 F.
Heat a large skillet over high heat with about 1 1/2 teaspoons of grapeseed oil. When the oil is hot, carefully place some of the patties into the skillet (don’t crowd the pan) and cook over high heat for about 5 minutes on each side, until crispy and darker in color. Remember to add more oil for the next batch, if there isn’t enough remaining in the pan.
Place the skillet-seared patties onto a parchment paper-covered baking sheet while you finish cooking all of the patties in the skillet. When they are all done, bake in the oven at 400 F for 13-15 minutes, turning them over once, about halfway through.
Serve alongside your favorite fish, chicken, tofu or sauteed veggies and enjoy! Top with some of the yogurt sauce.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!