Coming in hot with these Quinoa Zucchini Cakes that double as an incredible recipe for your toddlers, but also absolutely works for adults! They’re great to prep ahead of a quick lunch, snack or incorporate them into dinner!
We’re well on our way to building out an incredible baby / toddler food section here on WGC. It gives me immense joy to share these recipes that Poppy loves so you can share these flavors with your babes as well. These quinoa zucchini cakes are fantastic. Loaded with tons of protein from the quinoa, veggies in the form of zucchini and potatoes and tons of spices and herbs. When I tell you that these are loaded with flavor, I’m not kidding. They’re exceptional. I serve them alongside some tzatziki for dipping. Or in Poppys case, slathering all over the zucchini cakes and her face. Either way you decide to attack it, it’s going to be delicious lol.
They’d also be great with a side of hummus!
What you’ll need
Quinoa Zucchini Cakes
- 2 zucchinis ends trimmed off
- 1 small yukon gold potato peeled
- 1 small yellow onion
- 2 teaspoons kosher salt
- 2 eggs
- 2 cloves garlic finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 1/3 cup cooked quinoa
- 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- Tzatziki for serving
- 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.