A vegetarian dish for Meatless Monday…
This is a bit of a cheat because it is unlikely
that I would take the time to cook the quinoa
on the boat to make this dish (just one burner, remember?)
…I could – just more work and more pots to wash.
But I quite often would cook grains ahead of time at home
and bring a good supply onboard for such an occasion.
Zucchini Quinoa Patties with Lemon Yogurt Sauce
2 cups shredded zucchini
2 cups cooked quinoa
4 cloves of garlic minced
1/2 cup of green onions
1 cup panko crumbs
1/2 cup grated parmesan cheese
Zest from 1 lemon
1 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper
oil for frying
2 tbsp olive oil
1 cup plain greek yogurt
Juice from 1/2 a lemon
1 tbsp of freshly chopped oregano
1 clove of garlic minced
Combine and thoroughly mix all the yogurt sauce ingredients together
and let sit until the patties are ready to be served
Sprinkle ¼ tsp of salt on the shredded zucchini,
put in a colander and let sit to draw out any liquid.
Heat oil in a medium skillet and add garlic and green onions,
¼ tsp salt and pepper and cook until veggies are slightly soft.
Remove from heat, drain off excess oil and allow to cool.
In a large bowl, combine breadcrumbs, panko, parmesan cheese and lemon zest.
Mix in lemon juice, quinoa and cooked green onions and garlic.
Add in egg and shredded zucchini.
Mix everything together thoroughly and start forming balls
then carefully flatten into a thick patty.
Heat oil (just enough to evenly cover the surface entirely)
on medium-high heat in a large skillet.
Carefully place patties into the pan and cook for a few minutes on each side
until it starts to lightly brown and get a little crispy.
Serve with the chilled yogurt sauce.
Adapted from Dabbles & Babbles