Grate the courgette, place in a sieve with the salt and stand for 30 minutes.
Rinse the quinoa, lightly toast it in a saucepan for 1-2 minutes, then add the water and bring to the boil. Reduce to a simmer, cover and cook for about 15 minutes, until cooked through. Then fluff up and cool.
Squeeze the courgette through a paper towel or clean tea towel to remove the excess water, then combine this with the cooked quinoa, eggs, kale, parsley, breadcrumbs, feta, parmesan, garlic oil and lemon zest.
Cover and refrigerate the mixture for about an hour, then when ready to eat heat the oil in a large frying pan and cook the patties for about 3-5 minutes on each side.
[Top tip: I use a cookie cutter to press the mixture into a perfect round then lift it off and do the next one.]
You will need to cook the patties in batches so keep cooked ones warm in the oven.