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🍽️ Crispy Zucchini-Quinoa Patties with Refreshing Cucumber Soy Yogurt Dip

401 kcal · 30 min · 4 servings

Crispy Zucchini-Quinoa Patties with Refreshing Cucumber Soy Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the quinoa in a fine mesh sieve and rinse it thoroughly with lukewarm water.
  2. 2. Bring approximately 700 milliliters of salted water to a boil in a pot over high heat.
  3. 3. Add the drained quinoa to the boiling water.
  4. 4. Reduce the heat to low, cover the pot, and let the quinoa cook for about 12 minutes.
  5. 5. Remove the pot from the heat and let the quinoa steam for another 5 minutes with the lid on.
  6. 6. Wash the zucchini, trim the ends, and grate the vegetable finely.
  7. 7. Sprinkle the grated zucchini with salt and let it drain well in a sieve.
  8. 8. Squeeze the zucchini firmly with your hands to remove excess liquid and set it aside.
  9. 9. Halve an onion, peel it, and dice it into fine cubes.
  10. 10. Wash a cucumber, trim the ends, and grate it finely.
  11. 11. Squeeze the grated cucumber with your hands to remove the liquid as well.
  12. 12. Peel a clove of garlic and chop it finely.
  13. 13. Place soy yogurt, the squeezed cucumber, and the chopped garlic into a bowl.
  14. 14. Season the dip with salt and pepper and mix everything well.
  15. 15. Place the squeezed zucchini, cooked quinoa, onion cubes, oat flakes, and mustard into a separate bowl.
  16. 16. Season the patty mixture with salt and pepper and mix the ingredients well.
  17. 17. Heat oil in a frying pan over high heat.
  18. 18. Form patties about 2 centimeters thick from the mixture using your hands.
  19. 19. Fry the patties for about 4 minutes on each side until golden brown.
  20. 20. Plate the finished patties.
  21. 21. Serve the patties with the prepared cucumber soy yogurt dip.
  22. 22. Enjoy your meal!

Nutrition per serving