Zucchini Quinoa Cakes
"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 is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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