Zucchini, Walnut, and Feta Cakes with Cucumber-Yogurt Sauce

Photo: Colin Clark; Styling: Lindsey Lower  

We use uncooked quinoa instead of flour to bind these tasty cakes. It's protein-rich, adding an extra 3 grams per serving. Simply pulse in a mini food processor until finely ground.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 336
  • Fat: 19.2g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 5.5g
  • Protein: 18g
  • Carbohydrate: 27g
  • Fiber: 5g
  • Cholesterol: 101mg
  • Iron: 3mg
  • Sodium: 589mg
  • Calcium: 175mg

Ingredients

  • 1/2 cup uncooked quinoa
  • 1/4 cup chopped walnuts
  • 4 1/2 cups grated zucchini (about 2 medium)
  • 1/2 teaspoon kosher salt, divided
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons chopped fresh dill
  • 3/4 teaspoon freshly ground black pepper, divided
  • 3 ounces feta cheese, crumbled (about 2/3 cup)
  • 2 large eggs, lightly beaten
  • 2 tablespoons olive oil, divided
  • 1 (6-ounce) container plain nonfat Greek yogurt
  • 1 cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
  • 1 garlic clove, minced
  • 4 cups mixed salad greens (about 2 ounces)

Preparation

  1. 1. Place quinoa in a mini food processor; process 1 minute or until finely ground. Add chopped walnuts to processor; process until smooth.
  2. 2. Place zucchini in a colander, and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10 minutes, tossing occasion­ally. Press zucchini between paper towels until barely moist.
  3. 3. Combine zucchini, green onions, dill, 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, cheese, and eggs in a large bowl; stir to combine. Sprinkle quinoa mixture over zucchini mixture; stir well to combine.
  4. 4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/3-cup) zucchini batter mounds to pan; flatten into 3-inch cakes. Cook 4 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes total.
  5. 5. Combine remaining 1/4 teaspoon pepper, yogurt, cucumber, and garlic in a small bowl. Divide greens evenly among 4 plates. Top each serving with 2 cakes and about 1/4 cup cucumber mixture. Serve immediately.
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