Oven-Baked Quinoa and Zucchini Patties
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If you're stuck with a full pot of cooked Quinoa and don't feel like eating it as is, you can make these delicious oven-baked Quinoa and Zucchini patties.
Quinoa grows mainly in the mighty Andes mountains, and since I am writing these lines in Bogota, located in the heart of the Andes, it's only natural that I dedicate at least one recipe to the wonderful seed of the goosefoot plant.
Yes, that's the name of the plant Quinoa grows on.
I first ate (or rather, devoured) these Quinoa patties at one of the trendy vegan cafes in the city, served with a generous layer of airy and tasty vegan mayonnaise.
I replaced the mayo with a vegan yogurt I purchased here. If you want to make homemade vegan yogurt, you can easily do it yourself using the perfect recipe by the wonderful blogger Mor Peleg. Here is the link to her recipe.
Patties like these can be a perfect breakfast or a cool dinner when you want to host someone special.
A few quick facts about Quinoa:
- Botanically, it's considered the seed of the plant, even though it's marketed as a grain.
- Contains 14g of protein before cooking.
- It’s worth rinsing Quinoa well under running water to remove its characteristic bitterness.
- You can pop Quinoa in a pan just like popcorn.
- It is gluten-free, for those who find it important.
A bit about the Quinoa and Zucchini Patties recipe
- I used simple cooked white Quinoa, unseasoned.
You can also use the same amount of cooked rice, millet, buckwheat, etc.
It will be tasty, but the nutritional values will vary.
- To add volume without the calories, I grated one large zucchini.
You can use the same amount of grated carrot, potato, kohlrabi, beet, or a combination of several vegetables.
- Instead of an egg, I used a flax egg.
Which is basically ground flaxseeds mixed with a little water. The result is a sticky gel that helps bind the mixture into patties.
You can replace it with other egg substitutes like tahini, peanut butter, etc.
- To create a mass and bind the ingredients, I used buckwheat flour.
It's a favorite of mine because it’s sticky, much like gluten-based flour. I’m not sure if chickpea flour or other legume flours would work the same way; it’s worth testing.
Spelt flour would work amazingly, just saying.
- I baked the patties in the oven.
You can fry them in a pan with very little oil on a non-stick pan if you prefer.
Nutritional Values
One patty weighing 100g contains:
- 137 kcal
- 4g Protein
- 18g Carbohydrates
- 6g Fat
Quinoa and Zucchini Patties
Ingredients
- 1 Zucchini
- 1 tsp salt
- 2 tbsp water
- 2 cups cooked Quinoa instructions on how to cook Quinoa in the notes below
- 1 tbsp ground flaxseeds
- 1/2 cup buckwheat flour
- 1 tsp salt
- 1 clove crushed garlic
- 3 tbsp olive oil
Instructions
Preparing the Flax Egg
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In a small bowl, mix the ground flaxseeds with 2 tablespoons of water.
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Set aside.
Preparing the Zucchini
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Grate the zucchini into very thin slices or shreds and transfer them to a bowl covered with a clean kitchen towel.
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Sprinkle a teaspoon of salt and mix well.
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Let it sit for a few minutes until the zucchini begins to release liquid.
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Cover the zucchini with the towel and use your hands to squeeze out all the excess liquid.
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Set aside.
Assembling the Patties
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Preheat the oven to a medium heat of 180°C.
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In a deep bowl, combine the zucchini, cooked Quinoa, buckwheat flour, the prepared flax egg, salt, crushed garlic, and almond milk (if used). Mix well until you get a uniform mixture with a slightly moist texture.
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If the mixture is too dry, add another tablespoon or two of almond milk.
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Using wet or slightly oiled hands, form 8 patties and place them on a baking sheet.
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Drizzle with a little olive oil.
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Bake for about 40 minutes, or alternatively, cook in a non-stick pan until browned.
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Note that the patties are very delicate while hot, so remove them carefully from the tray once they have cooled slightly.
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Serve with vegan yogurt and chopped chives.
Additional Notes
How to cook Quinoa?
Ingredients:
- 1 cup Quinoa
- 2 cups water
- A pinch of salt
- 1 tbsp oil
Method:
- Place the Quinoa in a fine-mesh strainer and rinse thoroughly under running water until the water runs clear and is no longer cloudy.
- Transfer to a pot.
- Toast the Quinoa while stirring for about 3-4 minutes until you smell a pleasant, nutty aroma. Be careful not to burn the Quinoa.
- Add oil and stir for a few more seconds.
- Pour in the water, add salt, and bring to a boil.
- Once boiling, cover the pot and reduce the heat to low.
- Cook the Quinoa for another 15 minutes, then turn off the heat.
- Wait 5 minutes before lifting the lid.
- Fluff the Quinoa gently with a fork inside the pot.
