Thursday, June 4, 2015

Zucchini Feta Patties

The ground quinoa and walnuts in place of breadcrumbs intrigued me. I used a tiny sprig of French tarragon, and then added dried rosemary which is when I discovered the jar of dried tarragon. The combination was very tasty! XP had a few bites of each but wasn't overly enthralled (I did sell them to her as "cakes").
  • 1/2 c uncooked quinoa
  • 1/4 c chopped walnuts
  • 2 zucchini (medium sized, about 4.5 c)
  • 1/4 t salt
  • 2 t minced garlic
  • 3 T fresh tarragon (or parsley or rosemary)
  • 1/2 t black pepper
  • 1/4 t salt
  • 3 oz feta (~2/3 c)
  • 2 eggs, lightly beaten
  • 2 T olive oil
  1. Place quinoa in mini food processor and pulse for 1 min until finely ground.
  2. Add walnuts and process until smooth.
  3. Grate zucchini. Sprinkle with 1/4 t salt. Toss well. Place in strainer and let drain for 10 minutes.
  4. Combine zucchini, garlic, parsley, pepper, 1/4 t salt, cheese, and eggs. 
  5. Sprinkle quinoa mixture over mixture. Stir well.
  6. Grease the pan with 1 T oil. Add four 1/4c-1/3c mounds of batter, flattening to 3" cakes. Cook ~4 min on each side until browned. Repeat for remaining batches batch.
  7. Serve immediately.

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