Wednesday, July 25, 2012

Revisiting baked quinoa zucchini cakes.

This might not be the prettiest picture but the quinoa zucchini cakes are worth revisiting. My love for quinoa cakes started with Heidi Swanson’s fried quinoa cakes. They taste great but they also absorb much of the olive oil they are fried in. Even Heidi came up with a baked version and I am all for the baked version. However, quinoa is still dense in calories and I decided to bulk them with …. zucchini. In the end, these quinoa cakes are the love marriage of quinoa cakes and zucchini cakes. The basic principle is simple: 1 cup of cooked quinoa and 1 large grated zucchini plus a 1/2 cup of seasoned bread crumbs, a 1/2 pack of onion dip (for the lazy man’s version or use your own spices and salt) and 1 egg twirled with some water, all mixed and ready to form patties. Add-ins can be: kale and/or chives and/or black rice and/or cooked lentils and/or mint and/or fresh corn, the possibilities are endless and can change with the seasons.

The cakes are great for snacks, picnics, potluck, even on sandwiches. Love to quinoa zucchini cakes! (My second batch is in the fridge!).


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