Quinoa and Zucchini Cakes with Lemon Feta Cream, Roasted Tomatoes, and Crispy Basil

Name: Quinoa and Zucchini Cakes with Lemon Feta Cream, Roasted Tomatoes, and Crispy Basil
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 cup uncooked quinoa; 1 1/2 cups water; 10 1/2 oz zucchini; 2 large eggs; 1/2 cup grated Parmesan; 1/3 cup green onion; 2 cloves garlic; 1/4 cup rice flour; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 10 1/2 oz cherry tomatoes; 3 tbsp olive oil; 4 1/4 oz feta cheese; 1/2 cup plain Greek yogurt; 1 whole lemon; 3/4 cup loosely packed fresh basil; 1 tbsp cornstarch

Golden on the outside and tender inside, these quinoa and zucchini cakes are served with a fresh lemon-feta cream, concentrated roasted tomatoes, and crispy basil leaves. An original, vegetarian, and naturally gluten-free recipe.

25 minPrep

35 minCook

60 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

170 g uncooked quinoa (enjuagada)
360 ml water (for cocinar the quinoa)
300 g zucchini (grated and well escurrido)
2 unit eggs (lightly batidos)
50 g grated Parmesan
40 g green onion (chopped fina)
2 cloves garlic (1 clove grated for the pastelitos and 1 clove for the tomates)
35 g rice flour
2 g dried oregano
6 g salt (divided, or to taste)
2 g black pepper (divided)
300 g cherry tomatoes
45 ml olive oil (divided)
120 g feta cheese
120 g plain Greek yogurt
1 unit lemon (zest fina and 30 ml/2 tbsp of juice)
20 g fresh basil (leaves separadas)
8 g cornstarch (for ayudar a secar the calabacín, optional pero recomendada)

Nutrition facts

per serving

385 kcal

Calories

18 g

Protein

28 g

Carbs

22 g

Fat

4 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it. Rinse the quinoa under cold water.
2
Place the quinoa and water in a small saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat, let stand for 5 minutes, and fluff with a fork.
3
Meanwhile, toss the cherry tomatoes with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the dried oregano. Spread on the baking sheet and roast for 18 to 20 minutes at 220 °C / 425 °F until softened and browned at the edges.
4
Place the grated zucchini in a clean towel, sprinkle with the cornstarch, and squeeze very well to remove as much liquid as possible. Transfer it to a large bowl.
5
Add the cooked quinoa, eggs, grated Parmesan, green onion, 1 grated garlic clove, rice flour, the remaining oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl. Mix until you have a firm mixture that can be shaped.
6
Form 8 compact cakes of equal size. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Brown the cakes for 3 to 4 minutes per side, working in batches if needed, until deeply golden. Transfer them to the baking sheet.
7
Bake the cakes for 8 to 10 minutes at 220 °C / 425 °F so they finish setting in the center.
8
While they bake, make the cream: crumble the feta into a bowl and mix with the Greek yogurt, lemon zest, and 2 tablespoons lemon juice until thick and spreadable. For a smoother texture, mash with a fork or blend briefly.
9
In a small skillet or saucepan, heat the remaining 1 tablespoon olive oil over medium-low heat. Add the thoroughly dried basil leaves and fry for 20 to 30 seconds until crisp. Transfer to paper towels and season with a pinch of salt.
10
Serve 2 cakes per portion over a spoonful of lemon feta cream, topped with the roasted tomatoes and finished with crispy basil.

Chef tips

Squeezing the zucchini very well is the key to cakes that hold together. If the mixture feels too wet, add 1 extra tablespoon of rice flour. The basil must be completely dry before frying to avoid splattering.

Substitutions

You can replace the feta with soft goat cheese and the Greek yogurt with thick plain yogurt. Parmesan can be swapped for pecorino. If you do not have green onion, use 30 g finely chopped white onion and sauté it for 2 minutes before mixing.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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