If you're like me and grew up with a large garden, you know what it's like to have excess zucchini. Quinoa Zucchini Patties are the perfect way to use up extra zucchini. Even if you don't have extra zucchini, and most of us don't this time of year, buy a few, and give this recipe a try. You won't be disappointed.
Not only are Quinoa Zucchini Patties pretty healthy, they are really easy to make. I adapted this recipe from Food Recipes HQ's Zucchini Quinoa Fritters. If you haven't checked out Daniela's blog, you should. She focuses on healthy, vegetarian recipes that even a meat lover would try. Plus, her photographs are simply beautiful.
I've been eating these Quinoa Zucchini Patties for breakfast all week, but they would also make a great side dish or snack. I would even love them cut up on top of a salad for lunch. The best part, they taste great hot or cold.
Begin by cutting the stem off one zucchini and shred with a large holed grater. Chop the second zucchini into half-inch chunks. Heat a large skillet over medium-high heat and sauté about eight minutes, or until zucchini begins to soften. While the zucchini is cooking chop a quarter cup of onion.
Once the zucchini begins to soften, add the chopped onion and minced garlic to the pan. Sauté a few more minutes until the onion becomes translucent. Remove from heat, and set aside a few minutes to cool.
Preheat the oven to 400º, and line a baking sheet with parchment paper.
Meanwhile, add the quinoa, spices, sour cream, and egg to a large bowl. Stir to combine all ingredients. Add the zucchini, garbanzo bean flour, and almond meal, and stir until all ingredients are well incorporated.
Form the mixture into six equal sized balls, and place each on the parchment paper. Gently flatten each ball with the palm of your hand to form patties that are about half an inch thick.
Cook in the preheated oven for fifteen minutes. Remove the baking sheet from the oven, and carefully flip the patties. Bake for ten more minutes. Let cool slightly before serving.
Store in an airtight container up to five days in the fridge. Although I haven't tried yet, I believe these Quinoa Zucchini Patties would freeze well, then reheat just fine.
If you like a change from the traditional egg breakfast, you might also like my Loaded Veggie "Sausage" Patties.
Quinoa Zucchini Patties
Not only are Quinoa Zucchini Patties pretty healthy, they are really easy to make with just the right amount of spice.
Ingredients
- 1 ½ cups quinoa, cooked
- 2 medium zucchini
- ¼ cup yellow onion, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon extra virgin olive oil
- ¼ cup garbanzo bean flour
- ½ cup almond meal
- ½ cup sour cream, or Greek yogurt
- 1 large egg
- ½ teaspoon ground coriander
- 1 ½ teaspoons tumeric
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Begin by cutting the stem off one zucchini and shred with a large holed grater. Chop the second zucchini into half-inch chunks.
- Heat a large skillet over medium-high heat and sauté about 8 minutes, or until zucchini begins to soften.
- While the zucchini is cooking chop a ¼ cup of onion. Once the zucchini begins to soften, add the chopped onion and minced garlic to the pan. Sauté a few more minutes until the onion becomes translucent. Remove from heat, and set aside a few minutes to cool.
- Preheat the oven to 400ºF, and line a baking sheet with parchment paper.
- Meanwhile, add the quinoa, spices, sour cream, and egg to a large bowl. Stir to combine all ingedients. Add the zucchini, garbanzo bean flour, and almond meal, and stir until all ingredients are well incorporated.
- Form the mixture into 6 equal sized balls, and place each on the parchment paper. Gently flatten each ball with the palm of your hand to form patties that are about half an inch thick.
- Cook in the preheated oven for 15 minutes. Remove the baking sheet from the oven, and carefully flip the patties. Bake for 10 more minutes. Let cool slightly before serving.
Notes
Store in an airtight container up to five days in the fridge. Although I haven't tried yet, I believe these would freeze, then reheat just fine.
Nutrition Information
Yield 6 Serving Size 1 pattyAmount Per Serving Calories 230Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 44mgSodium 37mgCarbohydrates 20gFiber 4gSugar 5gProtein 10g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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