Quinoa Zucchini Cakes

Name: Quinoa Zucchini Cakes
Prep time: 55 min
Cook time: 10 min
Total time: 1 h 35 min
Yield: 6 people
Ingredients: 2 zucchini; 1 small Yukon Gold potato; 1 small yellow onion; 2 teaspoons kosher salt; 2 eggs; 2 cloves garlic; ½ teaspoon ground cumin; ½ teaspoon garlic powder; 3 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped fresh mint; ⅓ cup cooked quinoa; ¼ cup all purpose flour; ½ teaspoon baking powder; tzatziki for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
55 mins
Cook Time
55 mins
Resting Time
30 mins
Total Time
1 hr 35 mins
Servings
6 people
Calories
95 kcal
Course
Lunch, Dinner
Cuisine
Mediterranean

Quinoa Zucchini Cakes

Demi Owens

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These Quinoa Zucchini Cakes are the perfect prep ahead snack or meal! Great for adults, children or toddlers.

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Ingredients

Servings

2 zucchini ends trimmed off
1 small Yukon Gold potato peeled
1 small yellow onion
2 teaspoons kosher salt
2 eggs
2 cloves garlic finely chopped
½ teaspoon ground cumin
½ teaspoon garlic powder
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
⅓ cup cooked quinoa
¼ cup all purpose flour
½ teaspoon baking powder
tzatziki for serving

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Instructions

Grate the zucchini, potato, and onion on a box grater. Transfer to a colander and toss with 2 teaspoons of kosher salt. Let vegetables sit for about 30−40 minutes. Then squeeze out any excess moisture until super dry.
In a large bowl, mix the eggs, garlic, cumin, garlic powder, parsley, and mint in a medium bowl and season with salt and pepper. Add the vegetables and quinoa to the bowl with egg mixture and stir to combine. Sprinkle flour and baking powder on top and stir to combine.
Heat some olive oil in a large skillet over medium-high. Working in batches, spoon small scoops of mixture into the skillet, flattening gently with a spatula. Cook until golden brown on each side, about 90 seconds to 2 minutes per. Transfer to a paper towel lined plate to let any excess oil drain off and season with salt. Serve alongside the tzatziki.

Notes

If you've never used this technique before, you might be surprised - salting the veggies draws out excess moisture so your cakes aren't soggy! You won't taste the salt once everything is combined.

Nutrition Information

Show Details

Calories 95kcal (5%) Carbohydrates 15g (5%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 55mg (18%) Sodium 842mg (35%) Potassium 381mg (11%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 453IU (9%) Vitamin C 22mg (24%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 95 kcal

% Daily Value*

Calories	95kcal	5%
Carbohydrates	15g	5%
Protein	5g	10%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	55mg	18%
Sodium	842mg	35%
Potassium	381mg	8%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	453IU	9%
Vitamin C	22mg	24%
Calcium	58mg	6%
Iron	2mg	11%