Zucchini Quinoa Cakes

12
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"I'm always on the lookout for quinoa recipes, and when I saw this zucchini/quinoa recipe on a food blog (Elle's New England Kitchen), I knew I had to try it. I modified the recipe slightly, using more of some spices, nonfat products, and switching out the eggs for egg substitute. "

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (69.3 g)
  • Calories 79.6
  • Total Fat - 1.7 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 26.2 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.6 g
  • Protein - 3.9 g
  • Calcium - 23.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 0.1 mg

Step 1

Cook the quinoa as directed on the package. You should have about 2 cups cooked. Adjust the seasonings to taste -- I like a bit more Old Bay, cumin, and hot sauce.

Step 2

In a large mixing bowl, combine ingredients (quinoa through flour). Then mix in the beaten eggs.

Step 3

Add cooking spray or oil to a large skillet over medium heat. Roughly form the zucchini/quinoa mixture into patties. Cook about 3-4 minutes on each side, or until cooked and a nice golden brown.

Step 4

If needed, place on a paper towel after grilling to remove excess oil, then serve immediately with salsa and greek yogurt. I refrigerated the extra cooked zucchini/quinoa cakes and reheated them the next day in the microwave. You could also reheat them in a skillet.

Tips & Variations


No special items needed.

Related

Fiddler

This was a great idea and recipe for using Quinoa. I did find the texture a bit mushy, using Panko as a coating or maybe even chopped pecans would add a nice texture. I thought the salsa/yogurt addition did not complement the Cakes that well, I think a curry or chipotle mayonnaise would be better. Overall a great recipe for Quinoa.

review by:
(11 Nov 2011)