Zucchini and Quinoa Patties

Delicious and healthy low-carb high protein patties.  Enjoy as a complete meal served with garlic yogurt!!

Quinoa is gluten-free, high in protein and contains all nine essential amino acids, high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

TIP: Substitute Feta cheese for paneer/cottage cheese, dill with coriander leaves/cilantro, zucchini with cucumbers, basically make do with whatever substitutes you can find in your kitchen.  These patties are also called the poor man’s crab-cakes….. vegetarian crab-cakes

Zucchini and Quinoa Patties

  • Servings: makes 22 patties
  • Difficulty: Average
  • Print


  • 1 cup feta cheese
  • 3 eggs
  • 1 cup quinoa
  • 4 zucchini (marrow) or cucumbers
  • 4 to 6 tbsp. fresh dill
  • 1 onion
  • 2 green chillies
  • Salt and pepper to taste
  • 4 cloves garlic (optional)
  • Oil as required
  1. Wash and drain quinoa
  2. Add 2 cups water and cook for 10 to 15 minutes till water is completely absorbed and it becomes fluffy.
  3. Leave aside to cool.
  4. Grate zucchini, sprinkle salt and leave for 10 minutes to release excess moisture. Then squeeze out the water.
  5. Chop finely the dill, garlic, onion and green chillie
  6. In a large bowl, whisk the eggs
  7. Crumble the feta cheese and add to the beaten egg.
  8. Add the rest of the ingredients, zucchini, onion, dill, chillies, garlic, quinoa, salt and pepper and combine the mixture well.
  9. Heat a pan with oil.  Form the mixture into patties and shallow fry on medium low heat till golden brown on both sides.
  10. Patties may be difficult to form, so the best way is to take a ball of the mixture and place on the pan and press down lightly with a spatula to flatten.  As the patties begin cooking they will firm-up.
  11. Serve with yogurt, if desired.

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