Crispy Feta & Dill Quinoa Patties with Avocado Buttermilk Ranch

Crispy Feta & Dill Quinoa Patties with Avocado Buttermilk Ranch

When life gives you leftover quinoa you make these. When life does not give you leftover quinoa you go make some quinoa and make these because they are that good.

I first made these as a way to get some extra protein into my veggie daughter and they turned out to be a hit with the whole fam. You can switch up this recipe in a million different ways… add some chopped or grated veggies like cauliflower, broccoli, carrot or sweet potato. Use different dips… Buffalo is good and so is pesto. Mix up the cheeses too… cheddar? Gooey mozzarella?
I think you know what’s for dinner tonight!!



  • For the Ranch:
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 an avocado
  • 1 small garlic clove
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 chopped green onions
  • 1/2 cup fresh dill
  • 2 tsp white wine vinegar
  • 1 tsp sugar
  • For the patties:
  • 3 cups cooked quinoa
  • 4 eggs
  • 1/2 cup Panko
  • 1/2 cup crumbled feta
  • 1/2 cup grated Parmesan
  • 2 Tbsp grated onion
  • 2 minced garlic cloves
  • 2 Tbsp finely chopped fresh dill
  • The zest of one lemon
  • S&P to taste


  1. To make the ranch combine in the blender the sour cream, buttermilk, avocado, garlic, salt, pepper, green onions, dill, vinegar and sugar. Blend until smooth.
  2. For the patties combine in a large bowl the quinoa, eggs, Panko, feta, Parmesan, onion, garlic cloves, dill, lemon zest and S&P. Stir until well combined.
  3. Form small patties with the mixture (I used an ice cream scoop and then flattened them out a little).
  4. Pan fry in a thin layer of avocado oil until browned and crisp on both sides.
  5. Serve with the ranch.

Let me know what you think!

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