Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 18 cakes
Number Of Ingredients 20
Steps:
- For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
- Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
- Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
- For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
- Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
- To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.
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Martin Link
[email protected]Overall, I'm a bit disappointed with this recipe. It's not as good as I thought it would be.
Adobe Resto Retro
[email protected]I followed the recipe exactly, but my cakes didn't turn out as crispy as I expected.
SHaafii Kadiir
[email protected]These cakes are pretty bland. I think they need more seasoning.
drummer peep
[email protected]I'm not sure what went wrong, but my cakes turned out dry and crumbly. Maybe I didn't use enough zucchini?
Hirra Atif
[email protected]These zucchini and quinoa cakes are the perfect summer dish. They're light, refreshing, and packed with flavor.
Gifty Ampadu
[email protected]I made these cakes for a potluck and everyone raved about them. I'll definitely be making them again.
Ben Oberholzer
[email protected]I've tried many zucchini cake recipes, but this one is definitely the best. It's a keeper!
The Plush Side
[email protected]I made these cakes for my family and they were gone in minutes. Even my picky kids loved them!
harry rajput
[email protected]I'm not usually a fan of zucchini, but I absolutely loved these cakes. They're so moist and flavorful.
Namuli Peggie
[email protected]These cakes are so easy to make, even a beginner cook can handle it.
Bhekumuzi Nkosi
[email protected]These zucchini and quinoa cakes are simply delicious. I highly recommend them.
Shibaraj Magar
[email protected]I love that these cakes are gluten-free. They're perfect for anyone with celiac disease or gluten sensitivity.
Ichale
[email protected]These cakes freeze really well, so I always make a double batch and freeze half for later.
Abdur Rhman
[email protected]These cakes are a great way to use up leftover zucchini. And they're so healthy too!
king of sprit Legend
[email protected]The flavors in this recipe are so well balanced. Love the combination of zucchini, quinoa, and feta.
Omar Barahona
[email protected]These cakes are a hit at every party I take them to. So easy to make and always a crowd-pleaser.
HELLEND KIM
[email protected]OMG! I'm obsessed with these zucchini and quinoa cakes. Perfectly crispy on the outside and tender on the inside.