“What the hell am I going to do with all of this #$@%^& zucchini?!” Or, in other parts of the world, “What the hell am I going to do with all of these #$@%^& courgettes?!”
Have you been asking yourself that? I haven’t. Yet. This is our first year with zucchini in our garden. Well, scratch that--the first year we’re actually getting zucchini growing in the garden. It was a failure the last time we planted it. This year, though--it’s all good! Happy!
These zucchini quinoa cakes were the result of extra grated zucchini and an unopened bag of quinoa that I didn’t even know I had. The stars were aligned for this Meatless Monday special. Think potato pancakes, but with zucchini and quinoa instead of the humble potato.
Yesterday, there were two very large, fresh zucchini sitting on the counter. After using a bunch to make two loaves of double chocolate zucchini bread, I still had quite a bit left. It hit me that if I made some of the quinoa, I could mix it with the grated zucchini and some other magical ingredients to make these little cakes.
They’re incredibly simple to make, and really, almost everyone needs more zucchini/courgette recipes. Plus, they’re very versatile! Change up the spices in this recipe and you could end up with a sweeter breakfast version--and serve with a nice fruit sauce. I went the Tex-Mex-type route, but you could do parmesan and basil, or use some thyme, tarragon, oregano--whatever you like!
Zucchini Quinoa Cakes
makes one dozen
1 cup dry quinoa, cooked (approx. 2 cups cooked quinoa)
4 cups freshly shredded zucchini (I kept it in a strainer while prepping) *See Note
1 tsp adobo
pinch of black pepper
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Old Bay Seasoning
1 tsp lime juice
1/2 tsp (or more, if you like) hot sauce
1 tsp honey or agave
1 tsp baking powder
1 cup panko bread crumbs
6 TBSP flour
2 eggs, beaten
oil, for cooking
Plain Greek yogurt or sour cream
In a large bowl, mix all ingredients except the eggs and oil. Taste for seasonings, and adjust if necessary. Then go ahead and add the eggs. Stir until well blended.
Heat some oil in a skillet over medium heat. Don't drown them in oil, but you want at least a good coating on the bottom of the pan. Drop the mixture into the pan using a 1/4 cup measure. Slightly pat the mounds of batter down so they're flat-ish. In my 12" cast iron skillet, I could fit about 4 per batch.
Cook for 3-4 minutes per side, until golden brown and firm in the center. Transfer to a baking sheet lined with paper towels. Add more oil as needed for cooking the rest.
Serve with salsa and plain Greek yogurt or sour cream.
- *Most importantly, make sure that your zucchini isn’t too wet. This is why, as I was prepping everything else, I kept my grated zucchini in a strainer. I also pressed it down with my hands a few times right before using it to get rid of some of the extra moisture in it.
- If after mixing the ingredients, your mixture seems to be very leaky (juice in the bottom of the bowl), add extra flour, but just one or two more tablespoons.
- Don’t be worried about the list of ingredients. It’s so quick to measure out the spices! And like I said, it’s a very versatile recipe, so you can go ahead and use whatever you like to flavor the base.
- One last thing! I mixed everything together in the bowl, but held the eggs back so I could taste for seasonings. Once I was satisfied with the flavor, I mixed the eggs in.