Crispy Herbed Quinoa and Feta Patties with Fresh Spring Greens Salad
These golden, crispy quinoa patties are packed with tangy feta cheese and fresh herbs, delivering a satisfying vegetarian main that's perfect for spring. Served atop a bed of tender spring greens with a bright lemon vinaigrette, this dish celebrates the season's freshest flavors.
Ingredients
- 200g quinoa, rinsed
- 400ml vegetable stock
- 150g feta cheese, crumbled
- 2 large eggs, beaten
- 60g breadcrumbs
- 3 spring onions, finely chopped
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 3 tablespoons olive oil for frying
- 150g mixed spring greens
- 100g radishes, thinly sliced
- 1 small cucumber, diced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
Instructions
Cook quinoa in vegetable stock according to package instructions until all liquid is absorbed, about 15 minutes. Spread on a baking tray and allow to cool for 10 minutes.
In a large bowl, combine the cooled quinoa with crumbled feta, beaten eggs, breadcrumbs, spring onions, dill, mint, garlic, and lemon zest. Season with salt and pepper and mix thoroughly.
Divide the mixture into 8 equal portions and shape into patties about 2cm thick, pressing firmly so they hold together.
Heat olive oil in a large non-stick frying pan over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy, ensuring the internal temperature reaches at least 74°C.
While patties cook, prepare the salad by combining spring greens, sliced radishes, and diced cucumber in a large bowl.
Whisk together extra virgin olive oil, lemon juice, and honey to make the vinaigrette. Season with salt and pepper.
Dress the salad with the lemon vinaigrette and toss gently to combine.
Serve two quinoa patties per person on a bed of dressed spring greens. Garnish with extra fresh herbs if desired.
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