Rating: 3.5 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 2

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.

Ivy Manning
Recipe by Cooking Light May 2014

Gallery

Credit: Colin Clark; Styling: Lindsey Lower

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place quinoa in a mini food processor; process 1 minute or until finely ground. Add chopped walnuts to processor; process until smooth.

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

336 calories; fat 19.2g; saturated fat 4.7g; mono fat 6.9g; poly fat 5.5g; protein 18g; carbohydrates 27g; fiber 5g; cholesterol 101mg; iron 3mg; sodium 589mg; calcium 175mg.
Advertisement
Advertisement