5 from 3 votes
Garlicky Zucchini Quinoa Cakes
Vegan Garlicky Zucchini Quinoa Cakes
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Vibrant, crispy, vegan Garlicky Zucchini Quinoa Cakes make a perfect brunch or snack. This recipe is low-fat, gluten-free and nut-free.
Course: Appetizer, Snack
Cuisine: gluten-free, nut-free, Soy-free, Vegan
Servings: 24 cakes
Author: Vaishali
  • 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
  1. 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.
  2. Form into small cakes. I like to make these rather small so they get really crispy.
  3. Coat a large skillet or griddle with some oil.
  4. 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.
  5. Serve hot by itself or with some chutney.