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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: nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Quinoa Cakes
Servings: 24 cakes
Calories: 44kcal


  • 2 cups cooked quinoa
  • ¼ cup rice flour
  • 1 medium zucchini (grated and placed in a bowl with ¼ teaspoon of salt. Squeeze out the zucchini after 15 minutes but reserve the water.)
  • 2 scallions (very finely minced)
  • 1 tablespoon oregano (minced)
  • 2 cloves garlic (minced)
  • 2 serrano or jalapeno peppers (minced. Use less and deseed for less heat)
  • 1 medium russet potato, boiled and peeled, then mashed or grated
  • Salt and ground black pepper to taste
  • 2 tablespoon vegetable oil


  • 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 the 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.


Serving: 1piece | Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg