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12-14 large patties

Prep time:

1 hour + 1 hour to rest

Time to bake

20 minutes

Good for:


Courgette patties- vegetarian

I found this recipe in the FODMAP friendly kitchen and adjusted to bake instead of fry and a few adjustments as is my custom. These patties are excellent for lunch with marinated salmon, salad, or even to eat cold afterward.


1 courgette medium sized

150-175 g cooked quinoa

3 eggs

2 handfuls of roughly chopped young spinach leaves or kale

1/4 tsp turmeric

1 red chili seeded and chopped

1 large handful flat leafed Parsley, chopped

120 g crumbled feta cheese

75 g grated parmesan

1 tbsp garlic infused oil

1 clove of garlic mashed (optional)

2 tbsp good olive oil

2 tsp lemon zest

2 tbsp brown rice flour

40-50 g gluten-free bread crumbs

sea salt and black pepper to taste


Step 1

Grate the courgette and place in a sieve with 1 tsp of salt to drain for 30 minutes.

Squeeze the remaining water out of the courgette and press in a paper towel to make sure excess water is gone.

Step 2

Mix all ingredients in a bowl. Check if you need to additional quinoa, rice flour or breadcrumbs depending on the size of your eggs and courgette.

Check for salt and remember the feta and Parmesan are adding salt to the patties as well.

Add a sea salt and pepper and leave cold for 1 hour to rest .

Step 3

Heat the oven, fan at 200 degrees celsius. Check the mix for seasoning and see if you need to add a little more rice flour.

Form the patties- think size of a tennis ball.

Step 4

Sprinkle with a little olive oil if you are not using a teflon roasting pan and bake 10 minutes in the oven, Turn and give the same amount on the other side until golden.

Serve hot, warm or even cold.

Serve with a salad, as part of a larger lunch menu or bring for picnic. They are good as a snack as well.


Add some fresh coriander , cumin and eventually another clove of garlic for a stronger taste.

For a more FODMAP friendly version you can use 2 tbsp garlic oil instead of clove of garlic.

Make a milder version skipping the chili. I sometimes shred a bit of ginger and add that- about 2 tsp.

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