Zucchini Quinoa Cakes

  • 1 cup cooked quinoa
  • 2 cups finely grated zucchini
  • 4 to 6 Tbsp. whole wheat flour (more or less depending on how wet your mixture is)
  • 1 flax egg (1 Tbsp. flaxmeal mixed with 3 Tbsp. water.  Let sit for a couple minutes)
  • 1/2 tsp. baking powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. lime juice
  • vegetable or canola oil, for cooking

Squeeze the liquid out of your grated zucchini.  Our zucchini are very "juicy", so I put it in a strainer and push down on the zucchini to get all the liquid out. 

In a large bowl, add all ingredients, except the oil and stir to combine.  If your mixture is too wet, add a little more flour. 

Heat some oil in a skillet over medium heat.  Scoop a 1/4 cup of the mixture and form it into a patty in your hands.  Place it in the skillet and press down with a spatula to flatten it a little.  You should be able to fit 4 or 5 patties in your skillet, depending on how big it is. 

Cook for 5 to 6 minutes per side, until golden brown.  Transfer to a plate lined with paper towels.  Add more oil as needed, and repeat with the rest of the mixture. 
Serve immediately.
To reheat, place under the broiler until hot and crispy.