Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups cooked quinoa, cooled
- 1 medium zucchini (about 10 oz), grated and squeezed dry
- 2 medium carrots (about 6 oz total), grated
- 3 scallions, thinly sliced
- 1/3 cup finely grated Parmesan (or crumbled feta)
- 1 large egg
- 3 tablespoons all-purpose flour (or oat flour)
- 1/2 cup chopped fresh herbs (parsley and/or dill)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil (for pan-searing)
- 1 cup plain Greek yogurt
- 1 lemon (zest + 2 tablespoons juice)
- 1 small garlic clove, finely grated
- 5 oz mixed greens + salad veggies of choice
Do This
- 1. Squeeze grated zucchini very dry; cool quinoa completely.
- 2. Mix quinoa, zucchini, carrots, scallions, herbs, cheese, egg, flour, salt, and pepper.
- 3. Rest mixture 5 minutes; form 8 patties (about 1/2-inch thick).
- 4. Pan-sear in olive oil over medium heat 4–5 minutes per side until deeply golden and crisp (internal temp about 165°F).
- 5. Stir together Greek yogurt, lemon zest/juice, garlic, salt, pepper, and a drizzle of olive oil.
- 6. Toss a simple side salad with lemon juice, olive oil, salt, and pepper.
- 7. Serve patties hot with lemony yogurt sauce and salad.
Why You’ll Love This Recipe
- Crispy-edged, tender-centered patties that feel like comfort food but are packed with vegetables.
- A bright, lemony yogurt sauce that makes everything taste fresh and complete.
- Great for weeknights: simple ingredients, straightforward steps, and quick cooking time.
- Perfect for meal prep: the patties reheat well and work in bowls, wraps, or salads.
Grocery List
- Produce: 1 medium zucchini, 2 medium carrots, 3 scallions, 1 lemon, 1 small garlic clove, fresh parsley and/or dill (about 1/2 cup chopped), mixed greens (5 oz), optional salad add-ins (cucumber, cherry tomatoes)
- Dairy: Plain Greek yogurt (1 cup), Parmesan (or feta) (about 1/3 cup)
- Pantry: Quinoa (or cooked quinoa), all-purpose flour (or oat flour), olive oil, kosher salt, black pepper
Full Ingredients
For the quinoa patties
- Cooked quinoa: 2 cups, cooled (from about 3/4 cup dry quinoa cooked in water)
- Zucchini: 1 medium (about 10 oz), grated on the large holes of a box grater (about 1 1/2 cups loosely packed)
- Carrots: 2 medium (about 6 oz total), grated (about 1 cup loosely packed)
- Scallions: 3, thinly sliced (about 1/3 cup)
- Fresh herbs: 1/2 cup finely chopped (try 1/4 cup parsley + 1/4 cup dill)
- Cheese: 1/3 cup finely grated Parmesan (about 1 oz) or 1/3 cup crumbled feta
- Egg: 1 large
- Flour: 3 tablespoons all-purpose flour (or oat flour)
- Kosher salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Olive oil (for cooking): 3 tablespoons, divided
For the lemony yogurt sauce
- Plain Greek yogurt: 1 cup (2% or whole milk recommended)
- Lemon zest: 1 teaspoon (from 1 lemon)
- Fresh lemon juice: 2 tablespoons
- Garlic: 1 small clove, finely grated or pressed
- Olive oil: 1 tablespoon
- Kosher salt: 1/4 teaspoon, plus more to taste
- Black pepper: 1/8 teaspoon, plus more to taste
- Optional: 1 tablespoon chopped dill or parsley
For the side salad
- Mixed greens: 5 oz (about 6–8 cups loosely packed)
- Cucumber: 1/2 medium, thinly sliced (optional)
- Cherry tomatoes: 1 cup, halved (optional)
- Fresh lemon juice: 1 tablespoon
- Olive oil: 1 tablespoon
- Kosher salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
Step-by-Step Instructions
Step 1: Cool the quinoa and prep your workstation
If your quinoa is warm, spread 2 cups cooked quinoa on a plate or baking sheet and let it cool for about 10 minutes. Cool quinoa binds better and won’t steam the mixture (which can make patties soft).
Set out: a box grater, a clean kitchen towel (or sturdy paper towels) for squeezing the zucchini, a large mixing bowl, and a large nonstick or well-seasoned cast-iron skillet.
Step 2: Grate and squeeze the zucchini until very dry
Grate 1 medium zucchini on the large holes of a box grater. Place it in the center of a clean towel, twist, and squeeze firmly over the sink until you’ve removed as much liquid as possible. This matters: drier zucchini means crispier patties that hold together.
You should end up with a compact, drier mound of zucchini (roughly 3/4 to 1 cup after squeezing).
Step 3: Mix the patty base
In a large bowl, combine:
2 cups cooled cooked quinoa, the squeezed zucchini, 2 grated carrots, 3 sliced scallions, 1/2 cup chopped herbs, 1/3 cup Parmesan (or feta), 1 large egg, 3 tablespoons flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Mix thoroughly until the egg and flour are evenly distributed and the mixture looks cohesive. Let it rest for 5 minutes so the flour hydrates and the mixture firms up.
Step 4: Shape 8 patties
Divide the mixture into 8 equal portions (about 1/2 cup each). With lightly damp hands, press each portion into a patty about 3 inches wide and 1/2 inch thick.
If the mixture feels very wet or fragile, mix in 1 more tablespoon flour and rest another 3 minutes. (Different zucchini sizes vary a lot in moisture.)
Step 5: Pan-sear until crisp and deeply golden
Heat a large skillet over medium heat for 2 minutes. Add 2 tablespoons of the olive oil and swirl to coat. The oil should shimmer but not smoke.
Add 4 patties (don’t crowd). Cook for 4 to 5 minutes on the first side, until the bottoms are deeply golden and release easily. Flip carefully and cook another 4 to 5 minutes on the second side.
Transfer to a plate. Add the remaining 1 tablespoon olive oil and repeat with the remaining 4 patties. For best texture, aim for an internal temperature of about 165°F in the center.
Step 6: Make the lemony yogurt sauce
In a small bowl, whisk together 1 cup Greek yogurt, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 small grated garlic clove, 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
Taste and adjust: add a pinch more salt, an extra squeeze of lemon, or 1 tablespoon chopped dill/parsley if you want it extra herby.
Step 7: Toss the salad and serve
In a salad bowl, combine 5 oz mixed greens with optional cucumber and cherry tomatoes. Drizzle with 1 tablespoon lemon juice and 1 tablespoon olive oil, then season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Toss gently.
Serve the patties warm with generous spoonfuls of lemony yogurt sauce and the side salad. If you’d like, finish with a sprinkle of extra herbs and a little more lemon zest on top.
Pro Tips
- Squeeze the zucchini like you mean it. Excess moisture is the main reason veggie patties fall apart or turn soft.
- Cool the quinoa. Warm quinoa steams the mixture and reduces crispness.
- Don’t rush the flip. Wait until the first side is well-browned; the patties will release more easily and stay intact.
- Use medium heat, not high. Medium heat gives time for the egg to set and the crust to form without burning.
- For extra-crispy edges, press the patties slightly thinner (about 3/8 inch) and add 1–2 minutes per side as needed.
Variations
- Mediterranean style: Use feta, add 1/4 cup chopped kalamata olives, and swap parsley/dill for mint.
- Spicy twist: Add 1/2 teaspoon ground cumin and 1/4 teaspoon crushed red pepper flakes; stir 1 teaspoon harissa into the yogurt sauce.
- Gluten-free: Use oat flour or a 1:1 gluten-free all-purpose flour blend in place of regular flour.
Storage & Make-Ahead
Refrigerate: Store cooked patties in an airtight container for up to 4 days. Store sauce separately for up to 5 days.
Reheat: For best crispness, reheat patties in a skillet with a teaspoon of oil over medium heat for 2–3 minutes per side, or on a sheet pan in a 400°F oven for 8–10 minutes. Microwaving works in a pinch, but the crust softens.
Make-ahead: You can mix and shape the patties up to 24 hours ahead. Arrange on a parchment-lined sheet pan, cover tightly, and refrigerate. Cook just before serving for the crispiest finish.
Freeze: Freeze cooked patties in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 14–16 minutes, flipping halfway.
Nutrition (per serving)
Approximate, based on 4 servings (2 patties + sauce + side salad): Calories: 430; Protein: 19 g; Carbohydrates: 44 g; Fat: 20 g; Fiber: 7 g; Sugars: 8 g; Sodium: 620 mg.
