Crispy Zucchini Quinoa Fritters
Ingredients
Fritters
-
2
cup
shredded zucchini
-
1
cup
cooked quinoa
-
1
cup
cooked jasmine rice
-
1
large
egg
-
4
clove
garlic, minced
-
½
cup
green onions, chopped
-
1
cup
breadcrumbs
-
½
cup
Parmesan cheese, grated
-
1
teaspoon
lemon zest
-
1
teaspoon
lemon juice
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
2
teaspoon
oil
Dipping Sauce
-
2
tablespoon
olive oil
-
1
cup
plain Greek yogurt
-
½
lemon
juice
-
1
tablespoon
fresh oregano, chopped
-
1
clove
garlic, minced
Instructions
- If using a flax egg, combine ground flax seeds with warm water and set aside.
- Mix all the yogurt sauce ingredients together and refrigerate until ready to serve.
- Sprinkle salt on the shredded zucchini, place in a colander, and let sit for 10 minutes to draw out moisture.
- Heat oil in a skillet, add garlic and green onions, season with salt and pepper, and cook until soft. Remove from heat and cool.
- In a large bowl, combine breadcrumbs, Parmesan cheese, lemon zest, lemon juice, quinoa, rice, and the cooked green onions and garlic. Add egg and shredded zucchini, and mix thoroughly.
- Form the mixture into patties and flatten them.
- Heat oil in a skillet and cook the patties until golden brown on both sides.
- Transfer the patties to a baking sheet and bake in the oven for 15 minutes, flipping halfway through.
- Serve warm with the yogurt sauce.
Nutrition Facts (estimated)
Servings
6
Calories
258
Total fat
10g
Total carbohydrates
30g
Total protein
11g
Sodium
357mg
Cholesterol
34mg
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