Zucchini Quinoa Cakes Recipe

This easy Zucchini Quinoa Cakes recipe is made with wholesome ingredients like cooked quinoa, grated zucchini, savory Parmesan cheese, breadcrumbs, and fresh herbs. This simple recipe creates wonderfully moist and flavorful vegetarian patties with a satisfyingly crisp exterior. The result is a perfect healthy appetizer, a light lunch, or a creative side dish that is both nutritious and delicious. This recipe makes about 12 cakes, ideal for serving a small group.

Zucchini Quinoa Cakes Ingredients

• 200g (1 cup) uncooked quinoa, rinsed
• 400ml (2 cups) water or vegetable broth
• 2 medium zucchini, grated
• 1 tsp salt, divided
• 1 large egg, lightly beaten
• 50g (½ cup) grated Parmesan cheese
• 65g (½ cup) plain breadcrumbs
• 30g (¼ cup) chopped fresh parsley or chives
• 1 clove garlic, minced
• Freshly ground black pepper to taste
• 3 tbsp olive oil, for frying

How To Make Zucchini Quinoa Cakes

1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool completely.
2. Prepare the zucchini: Place the grated zucchini in a colander and toss with ½ teaspoon of salt. Let it sit for 10-15 minutes to draw out the excess moisture. After resting, use your hands or a clean kitchen towel to squeeze out as much liquid as possible. This is a crucial step to prevent the cakes from being soggy.
3. Combine the ingredients: In a large bowl, combine the cooled quinoa, squeezed zucchini, beaten egg, Parmesan cheese, breadcrumbs, fresh parsley (or chives), and minced garlic. Season with the remaining ½ teaspoon of salt and black pepper. Mix until everything is well combined.
4. Form the cakes: Shape the mixture into 12 small patties, about 5cm (2 inches) in diameter. If the mixture is too sticky, you can refrigerate it for 30 minutes to make it easier to handle.
5. Cook the cakes: Heat the olive oil in a large skillet or frying pan over medium-high heat. Carefully place the cakes in the pan, being sure not to overcrowd it (cook in batches if necessary).
6. Fry until golden: Cook for 4-5 minutes on each side, until the cakes are golden brown, crisp on the outside, and heated through.
7. Serve: Transfer the cooked cakes to a paper towel-lined plate to absorb any excess oil. Serve them warm.

Recipe Tips

• Squeeze the Zucchini Dry: This is the most important step! Zucchini holds a lot of water, and failing to squeeze it out will result in mushy cakes that fall apart. Don’t be shy—wring it out thoroughly.
• Use Cooled Quinoa: Ensure your cooked quinoa has cooled down to at least room temperature before mixing. Hot quinoa can partially cook the egg and make the mixture too soft to form into patties.
• Chill the Mixture: If you find the mixture is too wet or sticky to form into cakes, cover the bowl and chill it in the refrigerator for 30 minutes. This helps the breadcrumbs absorb moisture and firms up the mixture.
• For Baking: If you prefer not to fry, you can bake these cakes. Place them on a parchment-lined baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping them halfway through, until golden and firm.

What To Serve With Zucchini Quinoa Cakes

These versatile Zucchini Quinoa Cakes are delicious on their own, but they truly shine when paired with a dipping sauce. A creamy lemon-dill yogurt sauce, a zesty garlic aioli, or even your favorite marinara sauce all work beautifully. For a light lunch, serve a few cakes on top of a fresh green salad. As a side dish, they are an excellent accompaniment to grilled chicken or fish.

How To Store Zucchini Quinoa Cakes Leftovers

• Refrigerate: Store leftover cakes in an airtight container in the refrigerator for up to 4 days. They are great for meal prep.
• Freeze: To freeze, place the cooked and cooled cakes in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They will keep for up to 3 months. Reheat in the oven or a skillet until warmed through.

Zucchini Quinoa Cakes Nutrition Facts

Serving Size: 2 cakes

• Calories: 215 kcal
• Total Fat: 10g
• Saturated Fat: 2.5g
• Cholesterol: 35mg
• Sodium: 480mg
• Total Carbohydrate: 22g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 9g

Frequently Asked Questions

• Can I make these gluten-free? Yes, easily. Simply substitute the plain breadcrumbs with gluten-free breadcrumbs or even almond flour. Quinoa is naturally gluten-free.
• Why are my cakes falling apart? This is usually due to one of two things: the zucchini was not squeezed dry enough, or the mixture needs a better binder. Ensure you’ve removed as much water as possible from the zucchini. If they still seem loose, you can add another tablespoon or two of breadcrumbs.
• Can I use a different kind of cheese? Absolutely. While Parmesan adds a great salty, nutty flavor, you could also use grated Pecorino, crumbled feta, or a sharp white cheddar for a different taste profile.

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• Blue Cheese And Chive Butter
• Bloody Mary Shrimp Cocktail
• Bloody Mary Bar