Zucchini-quinoa Cakes With Avocado By Zipongo
These Zucchini-Quinoa Cakes are a delicious and healthy option, combining shredded zucchini and protein-packed quinoa into delightful cakes. Topped with creamy avocado, they make for a satisfying meal that is both nutritious and flavorful.
Equipment
- 1 large bowl
- 1 grater
- 1 cooking pan
- 1 mixing spoon
- 1 measuring cups and spoons
- 1 non-stick cooking spray or oil
- 1 baking sheet (optional)
- 1 spatula
Ingredients
- 2 medium zucchinis About 1 pound total.
- 1 cup cooked quinoa
- ½ cup breadcrumbs Whole grain or gluten-free.
- ¼ cup grated Parmesan cheese Or nutritional yeast for vegan option.
- 2 large eggs
- 2 tablespoons fresh parsley Chopped.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ripe avocado
- 1 lime juice Juice of 1 lime.
Instructions
- Grate the zucchinis using a grater and place them in a large bowl. Squeeze out excess moisture with a clean kitchen towel or paper towels.
- To the grated zucchini, add the cooked quinoa, breadcrumbs, Parmesan cheese, eggs, parsley, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are combined.
- Heat a non-stick pan over medium heat and lightly grease it with non-stick cooking spray or oil.
- Use a spoon or your hands to form small cakes (about 3 inches in diameter) from the mixture and place them in the heated pan.
- Cook the cakes for about 5 minutes per side, or until golden brown and cooked through. You may need to cook in batches.
- While the cakes are cooking, mash the avocado in a small bowl and mix in lime juice, salt, and pepper to taste.
- Once the cakes are done, serve them hot, topped with the avocado mixture.
Notes
You can add various spices or herbs to the mixture for extra flavor, such as cumin or chili powder.
These cakes can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
For a gluten-free version, ensure that the breadcrumbs are certified gluten-free.