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Garlicky Zucchini Quinoa Cakes
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5 from 6 votes

Vegan Garlicky Zucchini Quinoa Cakes

Vibrant, crispy, vegan Garlicky Zucchini Quinoa Cakes make a perfect brunch or snack. This recipe is low-fat, gluten-free and nut-free.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: gluten-free, nut-free, Soy-free, Vegan
Servings: 24 cakes


  • 2 cups cooked quinoa
  • 1/4 cup rice flour
  • 1 medium zucchini, grated and placed in a bowl with 1/4 tsp of salt. Squeeze out the zucchini after 15 minutes but reserve the water.
  • 2 scallions or spring onions, very finely minced
  • 1 tbsp oregano, minced
  • 2 cloves of garlic, minced
  • 2 green peppers like serrano, minced
  • 1 medium russet potato, boiled and peeled, then mashed or grated
  • Salt and ground black pepper to taste
  • Oil for pan-frying


  • Mix all of the ingredients in a large bowl. If the mixture is too dry to hold, add some of the water you squeezed out of the zucchini.
  • Form into small cakes. I like to make these rather small so they get really crispy.
  • Coat a large skillet or griddle with some oil.
  • When the oil's hot, add the cakes in a single layer, leaving at least an inch between each, and cook in batches, flipping over when each side is golden and crispy.
  • Serve hot by itself or with some chutney.