Ingredients:

  • ½ cups cooked quinoa (cooled)
  • oz fresh spinach (wilted and squeezed dry)
  • large eggs, lightly whisked
  • ½ cup crumbled feta cheese
  • ½ cup + 2 Tbsp fine breadcrumbs (Panko or standard)
  • ¼ cup fresh parsley, finely chopped
  • medium shallot, very finely minced
  • cloves garlic, minced
  • teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • –4 Tablespoons olive oil for frying
  • ½ cup plain Greek yogurt (for drizzle)
  • Tablespoon fresh lemon juice (for drizzle)
  • Tablespoon fresh dill or chives, finely chopped (for drizzle)

Instructions:

  1. Thoroughly wilt the spinach (steaming or quick sautéing). Cool slightly, then squeeze aggressively to remove all excess moisture. Chop finely. Mince the shallot and garlic.
  2. In a large bowl, combine the cooled, cooked quinoa, chopped spinach, minced shallot/garlic, crumbled feta, parsley, lemon zest, salt, and pepper. Mix gently to distribute evenly.
  3. Add the lightly whisked eggs and the ½ cup of breadcrumbs to the mixture. Mix until just combined. If the mixture seems too wet, add the reserved 2 tablespoons of breadcrumbs.
  4. Cover the bowl and refrigerate the mixture for a minimum of 30 minutes. This chilling step is crucial for firming the patties.
  5. Remove mixture from the fridge. Scoop out portions (about ¼ cup each) and gently form into uniform patties, roughly 1 inch thick. Lightly dust the outsides with extra breadcrumbs if using.
  6. Heat the olive oil in a large non-stick skillet over medium heat until shimmering. Carefully place the patties in the pan, ensuring not to overcrowd.
  7. Cook for 5–7 minutes per side until beautifully golden brown and heated through, adjusting heat to medium if they brown too quickly.
  8. While frying, whisk together the Greek yogurt, lemon juice, and dill/chives in a small bowl to create the drizzle.
  9. Transfer cooked patties to a plate lined with paper towels to drain excess oil. Serve immediately with the zesty yogurt drizzle.