Easy Zucchini-Quinoa Patties with Tzatziki Sauce

Gluten Free. Vegan & Soy Free Versions. Anti-Inflammatory.

These patties may just become one of your favorite summer go to meals. We've used finely ground raw quinoa and walnuts in place of breadcrumbs here to give you a low carb meal that is high in protein as well.  We like to soak the quinoa while we prepare the rest of the meal - this can make it a little easier for the tummy to digest. This is what your quinoa-walnut meal should look like after processed.

These patties are actually pretty filling on their own, so we recommend pairing them with something light like mixed greens or crispy kale.  You will grate the zucchini and then let it sit in a colander to sweat out its extra moisture. The batter will be wet and you will not be able to form patties with it easily. We recommend placing the batter in the fridge for 10-20 minutes if you have time prior to cooking to help it stick together.  To make your patties, simply, use a 1/3 cup measuring cup and scoop out the batter, then place the mound in a hot skillet and smoosh into a pattie using a spatula. Check out the rest of the ingredients and directions below...

Zucchini-Quinoa Patties with Tzatziki Sauce (PRINT RECIPE)
Serves 4

(PRINT VEGAN RECIPE)
(PRINT DAIRY FREE RECIPE)
(PRINT ANTI-INFLAMMATORY RECIPE) (gluten free, dairy free, soy free)

Directions:
1/2 cup uncooked quinoa
1/2 cup raw walnuts, chopped
3 medium zucchini, grated (about 4 ½ cups)
1/2 teaspoon salt, divided
3 green onions, thinly sliced
3 tablespoons fresh dill
1/2 teaspoon pepper
1 egg, lightly beaten
1-3 tablespoons ground flax seed or almond meal
2 tablespoons grapeseed oil, divided

Tzatziki Sauce:
1 cup plain Greek yogurt or non-dairy yogurt for our vegan friends
1 tablespoon fresh dill or 1 teaspoon dried
1/2 medium cucumber, peeled and diced
1 ounce feta cheese, crumbled (optional)
1 garlic clove, minced
Juice of half a lemon
2 teaspoons apple cider vinegar (vegan version only)
Salt and pepper to taste

Directions:

1. Place dry quinoa into a bowl and add 2 cups water. Allow to soak while you prep the meal.
2. Grate zucchini directly into a colander, then press extra moisture out using a tea towel or paper towel.  Sprinkle zucchini with ¼ teaspoon salt, toss well, and let sit in the colander to continue to sweat out moisture for about 10 minutes. 
   
3. Combine all tzatziki sauce ingredients in a small bowl and mix well to combine. Place in refrigerator until ready to serve.
4. Rinse and drain quinoa, then place in a food processor and process for 1 minute or until finely ground.
5. Add chopped walnuts and process until smooth.
6. Grab your tea towel/paper towel and gently press zucchini of excess moisture once again.
7. Combine zucchini, green onions, dill, ½ teaspoon pepper, ¼ teaspoon salt, egg, and 1 tablespoon ground flax seed in a large bowl and mix well until incorporated. 
8. Sprinkle quinoa-walnut mixture over zucchini mixture and stir until mixed through. The batter will be wet, but should not be ‘runny’. If it appears too wet, add ground flaxseed 1 tablespoon at a time. Then place mixture in fridge to chill for 5 minutes.
9. Heat 1 tablespoon grapeseed oil in a large skillet (preferably cast iron) over medium heat. 
10. Once oil is hot and shimmering, use a measuring cup and scoop 1/3 cup zucchini patty mixture, add to hot skillet in a mound, and then flatten into a patty using a spatula. 
11. Repeat this until you have 4 patties. 
12. Cook patties for 4-5 minutes each side or until browned. Once you flatten the patties, let them sit for 4 minutes before gently flipping them.Remove from pan and keep warm.
13. Repeat steps 9 through 11 adding remaining tablespoon oil to make 8 patties total.
14. Serve patties with tzatziki sauce on top.

Enjoy!
~Billie & Jennifer