Ingredients
Scale
- 1 cup uncooked quinoa: The protein-rich, gluten-free grain that forms the hearty base of these patties. Be sure to rinse it thoroughly before cooking to remove any natural bitterness.
- 2 cups water or vegetable broth: For cooking the quinoa. Using vegetable broth will infuse the quinoa with a deeper, more savory flavor from the very beginning.
- 5 ounces fresh baby spinach: This vibrant green adds essential nutrients, moisture, and a lovely, earthy flavor that pairs perfectly with the other ingredients.
- 1 tablespoon olive oil: Used for wilting the spinach and adding a touch of healthy fat and flavor.
- 2 cloves garlic, minced: Provides a pungent, aromatic foundation that elevates the overall taste profile.
- 1 cup crumbled feta cheese: The star of the show, delivering a salty, tangy, and creamy element that makes these patties irresistible.
- ½ cup panko breadcrumbs: This is the secret to a light, crispy exterior. You can substitute with regular breadcrumbs or gluten-free breadcrumbs if needed.
- ¼ cup chopped fresh parsley: Adds a bright, fresh, and slightly peppery note to balance the richness of the cheese.
- 2 large eggs, lightly beaten: The essential binder that holds the patties together, ensuring they don’t fall apart during cooking.
- 1 teaspoon dried oregano: Lends a classic Mediterranean warmth and aroma.
- ½ teaspoon black pepper, freshly ground: For a touch of spice and sharpness.
- Zest of 1 lemon: This small addition makes a huge difference, brightening all the flavors and cutting through the richness.
- 2-3 tablespoons olive oil or avocado oil, for frying: A high-smoke-point oil is ideal for pan-frying to achieve a perfect golden-brown crust.
Instructions
- Cook the Quinoa: Begin by thoroughly rinsing the quinoa under cold running water in a fine-mesh sieve. This step is crucial for removing saponins, a natural coating that can taste bitter. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, remove it from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork and spread it out on a baking sheet to cool completely. Cooling the quinoa is essential; warm quinoa can make the mixture too wet and cause the patties to fall apart.
- Prepare the Spinach and Garlic: While the quinoa is cooling, heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn. Add the fresh baby spinach to the skillet in batches. Cook, stirring occasionally, until all the spinach has wilted down, which should take about 3-4 minutes.
- Remove Excess Moisture: Transfer the wilted spinach to a colander or sieve. Using the back of a spoon or a spatula, press down firmly on the spinach to squeeze out as much excess liquid as possible. This is another critical step to prevent the patties from becoming soggy. Once drained, finely chop the spinach and set it aside.
- Combine the Patty Ingredients: In a large mixing bowl, combine the completely cooled quinoa, the finely chopped and drained spinach, the crumbled feta cheese, panko breadcrumbs, chopped parsley, dried oregano, black pepper, and lemon zest. Mix everything together until it’s evenly distributed.
- Add the Binder: Add the 2 lightly beaten eggs to the quinoa mixture. Use your hands or a sturdy spoon to mix thoroughly until the mixture is well combined and holds together when you press it. If the mixture feels too wet, you can add another tablespoon or two of breadcrumbs. If it feels too dry, you can add a little bit of the leftover liquid from the spinach, a teaspoon at a time.
- Chill the Mixture (Optional but Recommended): For the firmest patties that are easiest to handle, cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to a few hours. Chilling allows the breadcrumbs to absorb moisture and helps the mixture solidify, making the patties less likely to crumble.
- Form the Patties: Once the mixture is chilled, use your hands to form it into patties. A good size is about 2 to 2.5 inches in diameter and about ½-inch thick. Using a ¼-cup measuring scoop can help you create uniformly sized patties. This recipe should yield approximately 12-14 patties.
- Cook the Patties: Heat 2-3 tablespoons of olive or avocado oil in a large, non-stick skillet over medium-high heat. The oil should be shimmering but not smoking. Carefully place the patties in the hot skillet, ensuring you don’t overcrowd the pan (cook in batches if necessary). Pan-fry for 4-5 minutes per side, until they are a deep golden brown and crispy on the outside and heated through on the inside.
- Drain and Serve: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve them immediately while they are warm and crispy.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 20g
- Fiber: 5g
- Protein: 14g