Zucchini Quinoa Patties with Herbed Yogurt Sauce

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.