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.