Zucchini Quinoa Cake
- 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
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.
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.
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.
Cook for 5 to 6 minutes per side, until golden brown.
Transfer to a plate lined with paper towels. Add more oil as needed, and repeat with the rest of the mixture.
Serve immediately with New and Improved Vegan Ranch Dressing or marinara sauce.
To reheat, place under the broiler until hot and crispy.