Servings: 6

Weight Watcher Smart Points: 6

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 1 cup cooked jasmine rice (feel free to omit and just use 2 cups of quinoa)
  • 1 cup cooked quinoa
  • 1 egg or 1 tablespoon ground flax seeds + 3 tablespoons warm water
  • 4 cloves of garlic, minced
  • ½ cup breadcrumbs or gluten free breadcrumbs
  • ½ cup of green onions
  • Juice from ½ a lemon
  • 1 tsp lemon juice
  • Zest from 1 lemon
  • 2 tsp oil plus more for frying
  • 2 tbsp olive oil
  • 1 tbsp of freshly chopped oregano
  • ½ cup panko crumbs (or more breadcrumbs, gluten free if desired)
  • ½ cup parmesan cheese (freshly grated is best but use what you have) or vegan parmesan
  • ½ tsp pepper
  • 1 cup plain greek yogurt (dairy, soy or coconut)
  • ½ tsp salt
  • 2 cup shredded zucchini

Instructions

  1. If using flax egg, combine ground flax seeds with warm water and set aside
  2. If using gluten free breadcrumbs, preheat oven to 300 degrees
  3. Place gluten free bread in a food processor and pulse until chopped fine
  4. Place on a baking sheet and cook for 5 minutes
  5. Turn oven off and let sit for 20 to 40 minutes, until crisp
  6. Combine and thoroughly mix all the yogurt sauce ingredients together and let sit in the fridge until the patties are ready to be served Sprinkle ¼ tsp of salt on the shredded zucchini, put in a colander and let sit to draw out any liquid
  7. Heat oil in a medium skillet and add garlic and green onions, ¼ tsp salt and pepper and cook until veggies are slightly soft
  8. Remove from heat, drain off excess oil and allow to cool
  9. In a large bowl, combine breadcrumbs, panko, parmesan cheese and lemon zest
  10. The mix in lemon juice, quinoa, rice, and cooked green onions and garlic
  11. Add in egg and shredded zucchini
  12. Mix everything together thoroughly and start forming balls (a little smaller than a golf ball) and then carefully flatten into a thick patty
  13. Preheat oven to 400 F Heat oil (just enough to evenly cover the surface entirely) on medium-high heat in a large skillet
  14. Carefully place patties into the pan and cook for a few minutes on each side until it starts to lightly brown and get a little crispy
  15. Remove from pan and place to a paper towel covered plate
  16. Dab off any excess oil with more paper towel
  17. Move patties onto a baking sheet and cook in the oven for 15 minutes, turning over at about the halfway point
  18. Remove from oven, allow to cool slightly and serve with the chilled yogurt sauce on top.

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