ZUCCHINI QUINOA CAKES

Zucchini Quinoa Cakes image

Provided by Ree Drummond : Food Network

Time 45m

Yield 18 cakes

Number Of Ingredients 20

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1/4 cup uncooked quinoa
2 medium zucchinis
1 medium yellow squash
2 tablespoons chopped chives
1 tablespoon chopped fresh dill
1 tablespoon whole-grain mustard
1 clove garlic, minced
1 lemon, zested
1/2 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon kosher salt
Pinch of freshly ground black pepper
2 large eggs, beaten
1/4 cup olive oil
1 cup Greek yogurt
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon chopped fresh parsley
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 lemon, zested

Steps:

For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.