Home > Recipes > Mains > Mediterranean Quinoa Patties

Mediterranean Quinoa Patties

Name: Mediterranean Quinoa Patties
Prep time: 20

(7 votes, average: 4.57 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

If your doctor has told you to cut down on meat, but you still need to pack a lot of protein into your diet, then these Mediterranean Quinoa Patties are for you. Unlike other...

¼ cup sundried tomatoes
2 cups cooked quinoa (See Ann’s Tip)
3 eggs, lightly beaten
2 tablespoons whole wheat Breadcrumbs
¼ cup chopped onion
2 tablespoons mint
Zest from half 1 lemon
⅓ cup feta cheese, crumbled
1 teaspoon of salt, or to taste
Freshly ground pepper

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

147 cals

Fat

5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

18 g

Sugar

2 g

Fiber

3 g

Protein

8 g

Sodium

255 mg

Directions

Soak the sundried tomatoes in hot water for 15 minutes. Drain and then chop.
Combine all ingredients in a bowl. Mix well. With hands form into 3 to 4-inch patties. The mixture will be very wet, to ensure the patties will be moist. If you are having trouble forming the patties, mix in more breadcrumbs, 1 tablespoon at a time.
Heat 2 tablespoons of olive oil in a skillet over medium heat drop the patties into the pan, do this in batches so you do not crowd the pan. Cook for 7 minutes, then carefully flip and cook for another 5-7 minutes, or until golden and cooked through. Serve immediately with a green salad and Sesame Remoulade dressing or in a pita pocket.

Chef Tips

This recipe is a great way to use up leftover quinoa, but if you need to make it from scratch, combine 1½ cups rinsed quinoa with 3 cups water in a pot with a lid. Bring to a boil uncovered. Reduce heat to medium low and cover. Simmer for 15-20 minutes. Turn off the heat. Leave the quinoa to steam covered for 10 minutes. Remove the lid and let it cool before making the patties.

These burgers will keep up to 3 days in the fridge, so they can be made ahead of time. After cooking, cool them on a wire rack, then refrigerate or freeze them. Defrost them for 3-4 hours in the refrigerator, or run cold water over them until they are soft. When you are ready to eat them, reheat in a lightly oiled skillet.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.