Crisped Zucchini Cakes

Cooking crisped zucchini cakes with “HELLO FRESH” !

Ingredients:

  1. 1/2 C Quinoa
  2. Zucchini 1
  3. Grape tomatoes 10
  4. Cilantro 1/2 oz
  5. Cloves garlic 2
  6. Mint 1/2 oz
  7. Heart romaine 1
  8. Lemon 1
  9. Turmeric 1 t
  10. 1/4 C Parmesan Cheese
  11. Greek yogurt 1 C
  12. Veggie stock concentrate 1
  13. Olive oil 2 T

Crisped zucchini cakes

Rinse the quinoa under running water for about a minute.

Quinoa and mint

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.

Quinoa and olive oil

Peel the zucchini.

Zucchini and grape tomatoes

Shred 1/2 of the zucchini with a grater.  Chop the other half of the zucchini.

Greek yogurt

Squeeze as much excess moisture as possible.

Parmesan Cheese and quinoa

Chop the cilantro and mint. Finely mince the garlic. Chop the lettuce into bite-sized pieces.

Turmeric

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.

Quinoa and zucchini

Add the quinoa and turmeric and thoroughly mix. Remove from heat.

Quinoa

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).

Cakes

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.

Crisped zucchini

FINISH:

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!

Bon appetite!Zuccuhini

    Author: Mariia R.

    Share This Post On