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+ servings
Spinach and Feta Quinoa Patties

Spinach and Feta Quinoa Patties

YIELD 20 - 30 patties (depending on size)


  • 1 cup (200 g/7 oz) uncooked black, white or red quinoa OR 2 ½ cups pre-cooked quinoa
  • ¾ cup (80 g/3 oz) rolled oats
  • 4 eggs
  • 200 g/7 oz feta cheese
  • 4 cups (100 g/3.5 oz) fresh spinach, chopped
  • salt and pepper
  • coconut oil , butter, olive oil for frying


  1. Cook the quinoa: In a medium-size saucepan, place 2 cups of water, quinoa and a pinch of salt. Bring to a boil, lower the heat to a bare simmer and gently cook for 15-20 minutes, or until you see small tails on the quinoa seeds. Set aside to cool.
  2. In a large mixing bowl, place cooked quinoa, oats, eggs, feta cheese, chopped spinach, salt and pepper and mix until combined. Place in the fridge for 30-60 minutes to set.
  3. Take out the mixture and form into patties (mine are about 2.5 inch/6cm in diameter) with your hands. Heat the oil in a frying pan on medium heat. Add the patties and fry for about 2-3 minutes on each side or until golden brown.

  4. Keep in the fridge in an airtight container for up to 4 days.