Quinoa Zucchini Cakes

Quinoa Zucchini Cakes from www.whatsgabycooking.com (@whatsgabycookin)

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5 from 1 vote

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

Prep Time55

Cook Time10

Resting Time30

Total Time1 35

Course: Dinner, Lunch

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

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

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.

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