- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 18 cakes
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 18 cakes
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Zucchini Quinoa Cakes:
Herbed Yogurt:
Directions
- 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.
