Mediterranean quinoa patties

Mediterranean quinoa patties with quinoa, courgette, oats and olive oil: golden brown outside, moist inside and easy for an uncomplicated lunch or dinner.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 400 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 50 g

Ingredients

• 150 g quinoa
• 1 courgette
• 2 tbsp olive oil
• 40 g rolled oats
• 1 tsp oregano

Method

You’ll need: frying pan · saucepan · grater

1. Cook the quinoa until soft and let it cool briefly so the mixture is easier to shape later.
2. Finely grate the courgette and gently squeeze out the excess liquid. That way the patties won't get too soft.
3. Mix the quinoa, courgette, oats and oregano into a firm mixture. Leave it to stand briefly so the oats absorb some moisture.
4. Shape the mixture into small patties and press them slightly flat. If the mixture is still very loose, shape it with slightly damp hands.
5. Heat the olive oil in a frying pan and fry the quinoa patties over a medium heat on both sides until golden brown and crisp on the outside.
6. Serve the Mediterranean quinoa patties warm, on their own or with a fresh salad and a dollop of yoghurt.

Good to know

These patties are simple, savoury and pleasantly moist. I especially like them when things need to be quick and there should still be something homemade on the plate.

Swaps

Quinoa → buckwheat (similar fibre and naturally gluten-free). Courgette → carrot (more beta-carotene). Oats → fine millet flakes (mild, with plenty of minerals).

Allergens

The recipe is naturally egg-free and nut-free; oats contain gluten unless certified gluten-free, so with coeliac disease choose certified gluten-free oats. Well suited to children if the patties are fried soft; during pregnancy, nothing to watch out for with good kitchen hygiene.

Dairy-free recipes