Cooking crisped zucchini cakes with “HELLO FRESH” !
- 1/2 C Quinoa
- Zucchini 1
- Grape tomatoes 10
- Cilantro 1/2 oz
- Cloves garlic 2
- Mint 1/2 oz
- Heart romaine 1
- Lemon 1
- Turmeric 1 t
- 1/4 C Parmesan Cheese
- Greek yogurt 1 C
- Veggie stock concentrate 1
- Olive oil 2 T
Rinse the quinoa under running water for about a minute.
In a pot a cup of water to boil: add quinoa, stock concentrate and 1/4 teaspoon of salt. Gently simmer for about 15 minutes, until almost all the stock has been absorbed. Strain, return to the pot and cover to steam.
Peel the zucchini.
Shred 1/2 of the zucchini with a grater. Chop the other half of the zucchini.
Squeeze as much excess moisture as possible.
Chop the cilantro and mint. Finely mince the garlic. Chop the lettuce into bite-sized pieces.
Add a tablespoon oil to a pan over medium heat. Add the garlic and cook for a couple seconds. Add the zucchini and 1/4 teaspoon of salt and pepper. Cook 3 minutes.
Add the quinoa and turmeric and thoroughly mix. Remove from heat.
Transfer the zucchini and quinoa mixture to a bowl and mix in two tablespoons of yogurt, the cilantro, and the Parmesan cheese. Let the mixture cool down until no longer hot to the touch (or pop it in the fridge to cool off faster).
Form the mixture into 4 patties. Make sure they are compact so they don’t fall apart. Heat a pan over medium heat with a tablespoon oil. Gently place the patties in the oil and cook for 3-4 minutes on each side until golden.
Add the mint to the remaining yogurt and season with 1/4 teaspoons of lemon juice and stir to combine. Halve the tomatoes and toss them into the lettuce. Dress with a little olive oil, salt and pepper. Serve the patties on the salad with the minted yogurt dressing on top!