| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 18 cakes |
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 18 cakes |
Ingredients
- 1/4 cup uncooked quinoa
- 2 medium zucchinis
- 1 medium yellow squash
- 2 tablespoons chopped chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon whole-grain mustard
- 1 clove garlic, minced
- 1 lemon, zested
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 2 large eggs, beaten
- 1/4 cup olive oil
- 1 cup Greek yogurt
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 lemon, zested
Instructions
- For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
- Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
- Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
- For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
- Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
- To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 88 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 23 mg |
| Sodium | 159 mg |
| Serving Size | 1 of 18 servings |
| Calories | 88 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 23 mg |
| Sodium | 159 mg |
Reviews
The greatest fritters. I added corn and onion. The recipe is accurate without them , though. Nice and moist , so be sure to ring out the liquid from the zucchini first or it will be too moist and won’t stick together
Love these zucchini quinoa cakes! I used a non-stick pan instead of cast iron and they came out perfect. About half way into frying the cakes, I remembered I had some roasted corn in the fridge and stirred some in the rest of the batter and it was delicious! Will definitely make these again!!
Amazing, I doubled the quinoa and cooked it in chicken broth. No other changes and it was awesome. Totally replaces potatoes!
yumm