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Zucchini Quinoa Cakes

Here's how you make Zucchini Quinoa Cakes
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  • Servings: 12
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 cup uncooked quinoa
  • 4 cups shredded zucchini, strained to remove as much moisture as possible
  • 1 tsp. adobo
  • Black pepper
  • 1/2 -1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 - 1 teaspoon Old Bay Seasoning
  • 1 teaspoon lime juice
  • 1/2 - 1 teaspoon hot sauce
  • 1 teaspoon honey
  • 1 teaspoon baking powder
  • 1 cup panko
  • 6 tablespoons flour
  • 1/2 cup liquid egg substitute or 2 eggs, beaten
  • Cooking spray or oil, for cooking
  • Salsa, to serve
  • Nonfat plain greek yogurt or nonfat sour cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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