Zucchini Quinoa Cake
2020-04-26- Skill Level: Beginner, Easy
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- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
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Nutritional Info
This information is per serving.
Calories
100Fat
10
Ingredients
- 1 cup cooked quinoa
- 2 cups finely grated zucchini
- 4 to 6 Tbsp. whole wheat flour (more or less depending on how wet your mixture is)
- 1 flax egg (1 Tbsp. flaxmeal mixed with 3 Tbsp. water. Let sit for a couple minutes)
- 1/2 tsp. baking powder
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. lime juice
- vegetable or canola oil, for cooking
Method
Step 1
Squeeze the liquid out of your grated zucchini. Our zucchini are very “juicy”, so I put it in a strainer and push down on the zucchini to get all the liquid out.
Step 2
In a large bowl, add all ingredients, except the oil and stir to combine. If your mixture is too wet, add a little more flour.
Step 3
Heat some oil in a skillet over medium heat. Scoop a 1/4 cup of the mixture and form it into a patty in your hands. Place it in the skillet and press down with a spatula to flatten it a little. You should be able to fit 4 or 5 patties in your skillet, depending on how big it is.
Step 4
Cook for 5 to 6 minutes per side, until golden brown.
Step 5
Transfer to a plate lined with paper towels. Add more oil as needed, and repeat with the rest of the mixture.
Step 6
Serve immediately with New and Improved Vegan Ranch Dressing or marinara sauce. To reheat, place under the broiler until hot and crispy.