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This baked vegan zucchini and quinoa fritters are amazing and super easy to prepare. I love having them with pesto-mayo, but they taste amazing alone or with other toppings.
My favorite time of the year’s coming up and that’s when everything’s green. Well, now that I think about it, I like all the seasons and each one has their perks. But I really do love Spring and everything that grows during this time. I love asparagus, greens, peas, garlic, zucchini, and all the herbs. But what’s really important here, is eating according to the season. It’s also important to eat what grows the best where we live.
For example, where I live, we have the best grapefruits you can imagine. From the time I walk into the grocery shop or I see them in a farmer’s market it smells delicious. When you cut them, the colors are stunning, and the flavor, even better. That’s how it should each time we buy and eat.The fruits and vegetables are always better (and cheaper) when they come from a local farm, and during its season.
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These baked vegan zucchini and quinoa fritters are so delicious and super easy to make. Nothing complicated, really. First, I shred them in the food processor, and then I strain them. The idea is to put them on an old rag, add a little salt, and then squeeze the remaining liquid out. Easy right?
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After that step, the only thing that’s left is to mix and form the baked vegan zucchini and quinoa fritters. You seriously have to try them, they’re one of the most delicious things ever and an easy way to get kids who don’t like veggies to eat more of them.
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Here is the recipe for
baked vegan zucchini and quinoa fritters
and I hope you like them. If you do please share the recipe and the blog. And I would love to know your thought, did you made them? Did you liked them?
Baked vegan zucchini and quinoa fritters.
- 4 zucchinis
- 1 teaspoon salt
- 2 tbsp ground flax
- 6 tablespoons water or zucchini juice
- 1 medium onion chopped as small as you can
- 3 garlic cloves
- 1/4 whole wheat flour
- 1 corn starch
- 2 cooked quinoa
- 3 tbsp vegan mayo yo uso Veganaise
- 1 tbsp pesto
Preheat oven to 350ºF
Grate the zucchinis and put them on an old kitchen cloth, sprinkle the salt. Leave about five minutes.
As the minutes go by, squeeze out the best you can for the zucchini, a lot of juice will come out. Do not throw it.
In a small bowl put the two tablespoons of ground flaxseed and the six tablespoons of water or zucchini juice and set aside.
In a large bowl put the chopped onion, garlic, quarter cup of whole wheat flour, tablespoon of starch or tapioca flour and the two cups of cooked quinoa.
Mix well and grated zucchinis and flaxseed with water or juice. Mix well again and leave for 5 or 10 minutes. Form the patties. The mixture is a bit sticky, it is normal. When you put the patties on the tray, arrange the shape if needed.
In a non-stick pan or one prepared with baking paper or a silicone mat put the patties. Bake for 40 minutes or until golden brown on both sides.
To prepare the pesto mayo just mix the pesto with the mayo, add a bit of water if is to thick.