To make the dipping sauce, combine sour cream, lemon juice, mustard, and dill in a small bowl. Whisk to blend. Season with salt, cover, and set aside in the fridge until ready to serve.

To make the patties, place the zucchini in a clean, lint-free (not terry cloth) dish towel. Fold up to completely cover the zucchini, and squeeze to wring out any excess liquid.

Add the eggs to a deep bowl, and beat them lightly. Add the zucchini, onion, quinoa, breadcrumbs, cheese, red pepper flakes, parsley, salt & pepper. Stir until well combined. May be prepared up to 2 hours in advance (store, covered, in the fridge)

Add a swirl of oil to a wide, shallow skillet, and heat over medium flame until shimmering.

Add ¼ cup of the quinoa mixture to the skillet (an ice cream scoop works really well here, and dipping your hands in water so the quinoa doesn’t stick is helpful, too). For smaller patties, scoop 2 to 3 tablespoons of the mixture. Use the tip of a fork to flatten the ball into a 3-inch patty. Repeat with the remaining mixture, being careful not to overcrowd the pan (you’ll need to fry them in batches most likely).

Cook until golden around the edges and set, 3 to 4 minutes, then flip, and cook until golden all over, 3 to 4 minutes more. Transfer to a paper-towel lined dish to drain.

Serve with the dipping sauce.