In a large mixing bowl, combine the quinoa, zucchini, mint, eggs, flour, salt and black pepper. Flour your hands and gently form the mixture into 4-5 patties about 1/2″ thick.
Heat 2 tbsp olive oil in a cast-iron or nonstick skillet and cook the patties on medium heat. Cook for 3-4 minutes on each side or until the patties are golden in color. I served mine with tomato vinaigrette, some smashed avocado, and lettuce.