Oven-Baked Quinoa and Zucchini Patties
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If you're stuck with a pot full 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 mayonnaise with a vegan yogurt I bought here. If you want to make your own vegan yogurt, you can easily do it using the perfect recipe by the wonderful blogger Mor Peleg. Here is a link to her recipe
These patties can be a perfect breakfast or a cool dinner when you want to host someone special.
A few quick points about Quinoa:
- Botanically, it is considered a seed even though it is marketed as a grain.
- Contains 14g of protein before cooking.
- It’s recommended to rinse Quinoa well under running water to remove its characteristic bitterness.
- You can pop Quinoa in a pan like popcorn.
- Gluten-free for those who need it.
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 with different nutritional values.
- To add volume without adding many calories, I grated one large Zucchini.
You can use the same amount of grated carrots, potatoes, kohlrabi, beets, or a combination of several vegetables.
- Instead of eggs, I used a "flax egg."
This is actually ground flaxseed mixed with a bit of water. The result is a sticky gel that helps bind the mixture into patties.
You can substitute this with other egg replacers like tahini, peanut butter, etc.
- To create a cohesive mass and bind the ingredients, I used buckwheat flour.
- It's a favorite of mine because it's naturally sticky, similar to gluten-containing flour. I'm not sure if chickpea flour or other legume flours would work exactly the same way—it's worth testing.
Spelt flour would also work great, just FYI.
- I baked the patties in the oven.
You can also pan-fry them with very little oil in a non-stick pan if you prefer.
![\"Quinoa](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/e09dbadc8bc7784d.jpg\")
Nutritional Values
One patty weighing 100g contains:
- 137 Calories
- 4g Protein
- 18g Carbohydrates
- 6g Fat
![\"Quinoa](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/d3c4b18f61d65b4c.jpg\")
Quinoa and Zucchini Patties
\n\tIngredients
\n\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tZucchini\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp \n\t\t\t\t\t\t\t\t\t\tsalt\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t2 \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp \n\t\t\t\t\t\t\t\t\t\twater\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups \n\t\t\t\t\t\t\t\t\t\tcooked Quinoa \n\t\t\t\t\t\t\t\t\t\tHow to cook Quinoa is in the notes below\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp\n\t\t\t\t\t\t\t\t\t\tground flaxseed \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1/2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup \n\t\t\t\t\t\t\t\t\t\tbuckwheat flour\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp \n\t\t\t\t\t\t\t\t\t\tsalt\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclove\n\t\t\t\t\t\t\t\t\t\tcrushed garlic\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp \n\t\t\t\t\t\t\t\t\t\tolive oil \n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
Instructions
\n\t\t\t\tPreparing the flax egg
\n\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
In a small bowl, mix the ground flaxseed with 2 tablespoons of water and stir.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Set aside.
\n\t\t\t\t\t\t\t
Preparing the zucchini
\n\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Peel or grate the zucchini into very thin slices and transfer to a bowl covered with a clean kitchen towel.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Sprinkle a teaspoon of salt and mix well.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Let it sit for a few minutes until the zucchini begins to release liquid.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Wrap the zucchini in the towel and squeeze out the liquid with your hands.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Set aside.
\n\t\t\t\t\t\t\t
Making the patties
\n\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Preheat oven to medium heat (180°C).
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
In a deep bowl, combine the zucchini, cooked Quinoa, buckwheat flour, prepared flax egg, salt, crushed garlic, and almond milk. Mix well until you get a uniform mixture with a slightly moist texture.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
If the mixture is too dry, add another tablespoon or two of almond milk.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
With wet or oiled hands, form 8 patties and place them on a baking sheet.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Drizzle with a little olive oil.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Bake for about 40 minutes, or pan-fry on a non-stick pan until golden brown.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Note that the patties are very delicate when hot, so remove them carefully from the tray after they have cooled slightly.
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
Serve with vegan yogurt and chopped chives.
\n\t\t\t\t\t\t\t
Chef's Notes
\n\t\tHow to cook Quinoa?
\nIngredients:
\n- \n
- 1 cup Quinoa \n
- 2 cups water \n
- A pinch of salt \n
- 1 tbsp oil \n
Instructions:
\n- \n
- Transfer the Quinoa to a strainer and rinse well under running water until the water runs clear and not cloudy. \n
- Transfer to a pot. \n
- Toast the Quinoa while stirring for about 3-4 minutes until you smell a pleasant nutty aroma. Be careful not to burn the Quinoa. \n
- Add oil and stir for a few more seconds. \n
- Pour in the water, add salt, and bring to a boil. \n
- Once boiling, cover the pot and lower the heat. \n
- Cook the Quinoa for another 15 minutes and turn off the heat. \n
- Wait 5 minutes before lifting the lid. \n
- Fluff the Quinoa slightly with a fork. \n
