Baked Quinoa Patties with Tzatziki sauce
Category: Main Dish, Small Plates, Vegetarian
Total Time: 35 mins
- 2 1/2 cups cooked quinoa ((at room temperature))
- 5 large eggs, lightly beaten
- 1/2 tsp sea salt
- 1/3 cup finely chopped fresh chives
- 1/3 cup finely chopped fresh dill
- 1 cup finely chopped kale
- 1 finely chopped yellow or white onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp baking powder
- 1 cup whole grain or gluten-free bread crumbs, plus more if needed
- 1/2 cup crumbled feta cheese
- 1 tbsp extra virgin olive oil
For Tzatziki Sauce
- 1 32 oz plain greek yogurt
- 1 cucumber (deseeded, finely diced)
- 1 clove garlic (pressed or minced)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil (good quality)
- 1 tbsp fresh dill (chopped)
- 1/2 – 1 tsp salt (taste to adjust)
- Preheat oven to 400 degrees F.
- Make Tzatziki Sauce by mixing all ingredients. May blend for a smoother texture.
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.
- Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.
- Gently stir in the feta.
- At this point, you should have a mixture you can easily form into twelve 1-inch thick patties. Err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if needed. It should make about 12-15 patties.
- Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
- Enjoy hot, or allow to cool to room temperature on a cooling rack. Freeze well.