Corn, Zucchini and Quinoa Cakes

Quinoa is actually a seed, not a grain, and it is a complete protein source containing all nine essential amino acids.

This is vegetarian and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Corn, Zucchini and Quinoa Cakes

Cooking Method: Frying Cuisine: American Courses: Appetizer, Lunch Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 1 cup Corn kernels
• 1 medium Zucchini
• 1 cup Cooked quinoa
• ¹⁄₂ cup Breadcrumbs
• 1 Egg
• 2 sliced Green onion
• 1 clove Garlic
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. In a large bowl, combine the corn kernels, grated zucchini, cooked quinoa, breadcrumbs, egg, sliced green onion, minced garlic, salt, and black pepper.
2. Mix well until all ingredients are evenly combined.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Form the mixture into patties and place them in the skillet.
5. Cook for about 4-5 minutes on each side, until golden brown and crispy.
6. Remove from the skillet and drain on a paper towel.
7. Serve the corn, zucchini, and quinoa cakes hot with your favorite dipping sauce or salsa.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 28g10%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.