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Rinse well the quinoa under running water to remove any debris.
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Combine water and quinoa in a small saucepan, bring to a boil, reduce to a simmer, cover and cook for 10 minutes or following the cooking directions on the quinoa packaging.
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Remove from heat, fluff with fork and let cool down ten minutes
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Grate the zucchini finely and squeeze them with your hands to remove the extra water.
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In a large bowl add the zucchini, quinoa, egg, garlic, oregano, grated Parmesan cheese and rolled oats.
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Mix until thoroughly combined
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Place in the fridge to set for 30 min or more.
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Heat olive oil in a skillet, add one tablespoon of mix, flatten with a spoon/spatula to give a patti form.
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Cook 4 min, flip on the other side and cook for another 4 min until golden and crisp
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Serve warm
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