Lemon‑Herb Greek Chicken & Quinoa Cakes
These Lemon‑Herb Chicken & Quinoa Cakes combine savory ground chicken with protein‑rich quinoa, feta, and bright citrus‑herb seasoning. The result is a crispy, flavorful bite‑size dish that is both wholesome and satisfying. Perfect for busy weeknights or a light dinner, they’re ready in just 35 minutes.
Ingredients
- 1 lb ground chicken
- 1 cup cooked quinoa (cooled)
- ½ cup crumbled feta cheese
- 2 large eggs, lightly beaten
- ¼ cup chopped fresh dill
- 2 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 clove garlic, minced
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp olive oil (for cooking)
- Optional: 1 Tbsp Greek yogurt (for extra moisture)
Instructions
- In a large bowl, combine ground chicken, cooled quinoa, feta, dill, lemon zest, lemon juice, garlic, salt, and pepper; mix until well blended.
- Add beaten eggs and mix again; if using, drop in Greek yogurt for a moister crumb.
- With wet hands, shape the mixture into 12‑13 bite‑size cakes (about 2¼ inches in diameter).
- Heat olive oil in a large non‑stick skillet over medium heat once hot.
- Sear the cakes for 3‑4 minutes on each side, or until golden brown and cooked through (internal temp 165 °F).
- Transfer the finished cakes to a paper‑towel‑lined plate to drain excess oil.
- Finish by sprinkling extra fresh dill or a light squeeze of fresh lemon to brighten the flavors.
- Serve warm against a small side of cucumber‑tahini salad or a light Greek yogurt dip for a complete meal.
Chef's Note
Pro tip: press the cakes gently in the skillet with a silicone spatula for even browning, and add a splash of water to steam the center if you need extra moisture.
Make-Ahead Tips
These cakes can be pre‑made and frozen; thaw at room temperature and finish cooking in a hot skillet for 2 min per side.
Substitutions
Use ground turkey or a plant‑based ground meat for a lower‑fat version. Swap feta with goat cheese or nutritional yeast for a dairy‑free twist.